Oil Free Baked Tortilla Chips

Want some delicious tortilla chips that aren't drenched in oil! Well, here we go...

My husband is completely off oil, ALL OIL. This has lead me down a road of finding snack foods without oil. Let me tell you, there are not many. I've become very familiar with making tortilla & potato chips from scratch. One in the oven and the other in the microwave. It's amazing!

I'm happy to share the tortilla chip recipe here because it has been a game changer! We can now enjoy chips & salsa & guacamole and loaded nachos! Another Friday Movie Night meal to add to the list!

Mission 25 Calorie Corn Tortillas

For the tortilla chips, I've been using the Mission 25 calorie yellow corn tortillas. They are thin and make a delicious chip. I must warn you though, there are so many ingredients in these tiny tortillas when there should only be cornmeal and water basically. So, I am on the hunt for a thin corn tortilla that has fewer ingredients and still gluten free.

Ingredients:

• Package of 6" round corn tortillas (no added oil)

• Salt shaker or other preferred seasoning mix

Instructions:

Preheat oven to 350 degrees.

Cut the tortillas once in half and in half again, so you end up with 4 triangular pieces per tortilla.

Place triangles on baking sheet and sprinkle with salt or your favorite seasoning. (I sprinkle over the sink since my pan has holes in it. This prevents salt from getting all over the counter.)

I fill up this pan about 4 times with one bag of tortillas.

Bake for 9-10 minutes, or until crispy in the middle. Ovens vary in their temperatures, so be sure to check them after 8 minutes.

Remove from oven and place in your favorite chip bowl! To keep for later, simply let them cool completely before placing in an airtight container/bag! They should keep for a couple weeks. They've always been eaten before the week is up!