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Cooking for One

Small Batch Baked Tortilla Chips

Bake a small batch of tortilla chips from three flour tortillas. This baked tortilla chips small batch recipe makes enough for two.

By

Sara Noel
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Small Batch Baked Tortilla Chips

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Crisp golden chips baked from three flour tortillas with just a little oil and salt. Serve with salsa or dip.
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Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
CourseAppetizer
CuisineAmerican
Servings2 servings
Calories285
Ingredients Equipment Directions

Ingredients
  

  • 3 flour tortillas
  • 1–2 Tbsp olive oil
  • Pinch salt

Equipment

  • baking sheet
  • chef’s knife

Directions
 

  1. Heat the oven to 350°F.
  2. Cut each tortilla into six wedges.
  3. Brush both sides of the wedges lightly with oil. Spread them out in a single layer on a rimmed baking sheet and sprinkle with salt.
  4. Bake for 8 to 12 minutes, turning the pan halfway through. Watch them closely and take them out when the edges are lightly golden.
  5. Let the chips cool completely so they turn crisp.

Nutrition

Serving: 80g | Calories: 285kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 599mg | Potassium: 92mg | Fiber: 2.6g | Sugar: 2.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 107mg | Iron: 2.7mg

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings. Brands and portions vary, so use it only as an approximation.

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