Baked Tortilla Chips

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I had to try several times to get this right. It's so easy to burn these. I used whole wheat tortillas and I think regular white would be better.

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These chips are very good and easy to prepare. I made chips and a few whole tortillas for tostadas, and they were significantly less oily than had I fried them. I sprinkled some chile powder on some of the oiled batches before baking for some variety. I will definitely make these again; a good solution to an abundance of fresh corn tortillas!

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I thought these were kind of tasteless, maybe it was my tortillas, I dont know. Im sure they are healthier for you then store bought , but I still prefer the ones that come in a bag

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since me and my kitten have been looking for low calorie reciepes, I stumpled apon this one after seeing an episode of "Good Eats". We use this reciepe with store bought corn tortias from our local sams. We cut them into quarters and place them on a cookie sheet coated with a mixture of oil and lime juice. Brush the top side of the quarters lightly with the same mix and cook for the 15 minutes in a convertion oven. At 12.5 cals per chip and at a cost of pennies for the equivilent of a store bought bag of chips....it is great eats!

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Im on a diet and I can only have so many startches. This gives me the chance to have something like a chip only healthier. They're delicious and great for people on the go.

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I used this recipe to try making a lower fat version of tostada shells, which I usually fry in oil. It worked beautifully - I brushed the whole tortillas with oil on both sides, and cooked them about 24 min. I flipped them over once halfway through cooking. They came out crisp, without so much oil!

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I used regular corn tortillas (yellow that were actually a day past their expiration date. I already had an entree in the oven at 375 degrees, so I watched them carefully and baked them about ten minutes. Absolutely fabulous flavor, crisp and crunchy.

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You guests will be awed at the great taste of home made tortilla chips.