Servings: 8 Prep: 1 min Cook: 20 min Total: 21 min
This is one of those Frankenfood type ideas, riddled with stuff you probably shouldn’t eat if you’re really trying to lose weight. However, if you’re maintaining and don’t have issues with gluten, and you’re short on time and need a chippy crunch to go along with your salsa … this SUPER easy idea is within reach!
These crispy baked tortilla chips are wonderful and completely fill the need for a solid tortilla chip. The last thing I want to do is suggest these are bad or evil, but I also always want to give my honest opinion. In my experience, these tortillas … “gum up the works”. I never really gain when I eat them, but they will stop any weight loss momentum going, that I have had had … dead in its tracks. It seems like it takes a week to get things moving, again. So … if you’re maintaining and this fits within your daily carb allowance … eat up! If you’re on induction or really doing well with a big nice period of loss … I suggest moving on … and eat a salad!
Induction Friendly Tip: You can put grated cheese in a non-stick Teflon pan and cook it until it fries up. Then, scrape it out and place it on a plate to harden. Then, crack it into chips and … this will also work to use for dipping. You can also melt the cheese in a microwave. Scrape it out and let the fried cheese disk cool, in place of the baked tortilla chips. This’ll work, too!
Low-Carb Baked Tortilla ChipsPrint Rate
- 10 each low carb tortillas
- 1/4 cup light olive oil
- Pre-heat oven to 325 F.
- Cut each tortilla into 8 wedges.
- Layer your wedges on a baking tray. Do not let them overlap.
- Brush each chip with a bit of olive oil.
- Bake in the oven for about 20 minutes, or until crisp and golden brown.
- Serve hot or room temperature. They're great, either way!
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