Baked Tortilla Chips

These chips are light, crispy and so easy to make!


  • 8 7-inch flour tortillas


  1. Preheat oven to 400°F. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp.

  2. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.


  • 64 chips
    16  servings of 4 chips

Nutrients per serving:

U.S. Nutrients per serving: Calories 40, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 130 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1/2 starch (1/2 carb)

Cook's Tips:

Use the Pizza Cutter to quickly and easily cut the tortillas into even wedges.

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