Preheat oven to 350 degrees F. Set aside an ungreased cookie sheet.
Measure 1 Tablespoon of olive oil into a small condiment dish. Using the tip of a pastry brush, lightly coat the top of each tortilla with olive oil. Spread it thin. The tortilla should just barely glisten (do not put on a thick coat of oil because you want the chips to be crispy).
Place the tortillas in stacks of 4 on a cutting board. Using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced. Sprinkle with taco seasoning mix. Bake for 12 to 15 minutes or until golden. Remove and let cool.
1 serving of eight chips =85 calories
Notes from Laura:
Any kind of tortilla works with this recipe. Try using the many variations such as sundried tomato, or herb tortillas.
Variation #1: Use fajita seasoning mix
Next time try powdered ranch dressing mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (291g)|
|Recipe Makes: 8|
|Calories from Fat: 104 (16%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 129.7mg||4 %|
|Potassium 535.7mg||14 %|
|Total Carbohydrate 128.6g||38 %|
|Dietary Fiber 18.1g||73 %|
|Sugars, other 110.4g|
|Protein 16.4g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 658
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