What’s a celebratory dip without tortilla chips?
Usually, I’m a carrot stick, celery or jicama kind of girl when it comes to “dippers” but sometimes you just need a salty crunch!
Tortilla chips are traditionally fried in oil and high in fat. Not so good for your waist line or your blood sugar. These chips are special because they are baked which means less fat and you have 100% control over the ingredients.
I add my own special blend of taco flavorings which makes these chips perfect for pairing with your favorite guacamole, salsa or any creamy dip.
I cut the triangles large because that’s how I like my chips, but you can cut each tortilla into eighths which allows you to eat more for the same amount of carbs. Score!
You need to make these baked chips today because:
- Baked chips have waaaay less fat compared to traditional fried chips
- The taco flavor will be a fiesta in your mouth
- Controlled ingredients for controlled blood sugar
Tell me, what is YOUR favorite dipper?
Baked Taco Tortilla Chips
Easy baked tortilla chips are super easy to make and much healthier than the fried options. Can be baked ahead of time and stored in a air-tight sealed bag for 5-7 days.
Preheat over the 375 degree. Use a baking sheet and cover with foil. Spray a thin layer of non-stick spray. Set aside.
Take the 4 corn tortillas and cut into fourths.
Lay each piece in a single layer on the baking sheet. Brush with the avocado oil (only on one side).
Mix the cumin, chili powder, smoked paprika and salt in a bowl. Sprinkle the seasoning mixture over the chips. It will stick to the oil.
Bake in the over at 375 for 15-20 minutes. Check on them every 7-8 minutes until done. Everyone's oven is different so pay attention to your chips and don't let them burn. Timing depends on desired crispness.
Optional: sprinkle with chopped cilantro and a squeeze of lime juice and enjoy immediately.
Each serving (8 chips) = 105 calories, 20 grams carbohydrates, 3 grams fiber, 2 grams protein.