Baked Flour Tortilla Chips
Claudette Bailey

Baked Flour Tortilla Chips

Try these healthier tortilla chips with zesty sauce or Southern Salsa.

Ingredients

4 vegan whole grain wheat or corn tortillas (soft taco size, about 7″)
1 teaspoon canola or vegetable oil
1⁄8 teaspoon salt, garlic powder, or chili powder (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Place flour tortillas on cutting board.
  3. Drizzle oil evenly over tortillas. Use back of a spoon to spread oil evenly over tortillas. If desired, sprinkle lightly with optional topping.
  4. With pizza cutter or knife, cut each tortilla into 8 triangles, like a pizza.
  5. Spread tortilla wedges in one layer on 1-2 baking sheets.
  6. Bake until slightly light brown on edges (about 4 minutes). Most of the wedge will remain white. Check often to avoid burning.
  7. Use a pot holder to remove baking sheets from oven. Place hot baking sheets on a cooling rack or pot holders (not directly on a countertop).

Notes

Best if eaten right away.

MyPlate Exchanges:

1 oz. grains

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