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Homemade Tortilla Chips and Salsa

March 25, 2019 By Jessica Braider 2 Comments

25 Mar
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Homemade Tortilla Chips and Salsa
Homemade Tortilla Chips
These homemade tortilla chips are lots of fun to make with your kids and are truly irresistible straight out of the oven. (Well, you should let them cool for a few minutes before chowing down on them.) Plus, if you eat ¼ of the chips, you’ll only be eating about 170 calories, with about 7% of that from fat, and 4 grams of fiber, so you can enjoy your healthy snack in good conscience! We like to dip our chips in chunky salsa (look for brands that have no added sugar) for an even healthier and more zesty snack!
Print Recipe
Dish Type Side Dish, Snack/Appetizer
Meal Type 30 Minutes (or less) Meals, Kid-Friendly, Make-Ahead
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Spring, Summer, Winter
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 Tbsp. vegetable oil
  • 8 - 10 corn tortillas
  • 1/2 tsp. kosher salt
  • 1 cup salsa optional
Dish Type Side Dish, Snack/Appetizer
Meal Type 30 Minutes (or less) Meals, Kid-Friendly, Make-Ahead
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Spring, Summer, Winter
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 Tbsp. vegetable oil
  • 8 - 10 corn tortillas
  • 1/2 tsp. kosher salt
  • 1 cup salsa optional
Print Recipe
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one of the corn tortillas with the oil. Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them.
  3. Cut the tortillas into eighths, cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with the salt.
  4. Bake them for about 15 minutes until they are lightly browned and crisp, but remove them before they get dark brown. Serve with salsa, if desired.
Recipe Notes

Nutritional Information Per Serving (% based upon daily values): Calories 167, Total Fat: 5g, 7%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 589mg, 24%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 4g, 16%; Sugar: 2g; Protein: 4g

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Filed Under: Baked Goods, Dairy-Free, Gluten-Free, Kid Friendly, Kosher, Make-Ahead, Nut-Free, Quick and Easy, Side Dish, Snacks and Appetizers, Vegan, vegetarian

Trackbacks

  1. Camp Lunch Ideas: Out of the Box Ideas to Make Camp Lunch Packing Easy says:
    June 20, 2019 at 12:55 pm

    […] Homemade Tortilla Chips […]

    Reply
  2. Healthy Halloween Recipes: Spider Black Bean Dip says:
    August 27, 2020 at 2:42 pm

    […] the dip with cheese cut like pumpkins, our homemade tortilla chips, and your favorite veggies — fresh sweet peppers, blanched green beans, jicama, celery sticks, […]

    Reply

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