Low Calorie Chips
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My low calorie chips are a lighter swap for traditional chips and are made with only 3 ingredients! They’re easy to customize and have about 90 calories per serving.
Table of Contents
Why I make these low calorie tortilla chips
I love a good crunchy snack, especially something I can scoop into salsa or guacamole. Traditional tortilla chips, though, are typically deep-fried and calorie-dense, which makes them super easy to overeat without realizing it.
Instead of giving them up, I started making my own using low calorie tortillas as a base. By cutting them into wedges and baking them with just a light brush of oil, you get crisp, golden chips with far fewer calories than most packaged ones. Here’s why you should make them:
- Lower in calories than store-bought chips. Typical packaged tortilla chips have 140-160 calories per ounce, whereas my homemade version comes in at 90 calories per 1 1/2 ounces (43g).
- Multiple cooking methods. I prefer baking them in the oven to keep calories low. But if I’m making a small batch, I’ll use the air fryer; for restaurant-style chips, I’ll use the stovetop.
- Customizable flavor. From original salted to barbecue, or nachos cheese, the base recipe works as a blank canvas.
These chips are my go-to snack when I want something crunchy without the calorie load of deep-fried chips.
Key Ingredients
Here’s what goes into low calorie chips, along with my kitchen notes. Full measurements are in the recipe card below.
Low-calorie tortillas. Look for thin or lower-calorie varieties (often lower in carbs and calories than regular tortillas) to keep each serving lighter. I’ve tested about 5 popular brands, and these are the three that worked best:
- Mission Carb Balance soft taco tortillas: 70 calories (1.5 ounces each).
- La Tortilla Factory Light 8-inch tortillas: 80 calories (1.38 ounces each).
- Ole Xtreme Wellness High Fiber 10-inch tortillas: 100 calories (2.5 ounces each).
Oil. A small amount of cooking spray or oil keeps the chips crispy and golden.
Salt. To taste.
How to make low calorie chips
Step 1- Prep. Cut the tortillas into triangles, six triangles per tortilla.
Step 2- Assemble the chips. Place them on the baking sheet. Spray them on both sides with cooking spray.
Step 3- Bake. Bake the chips for 10-15 minutes, flipping halfway through. Remove them from the oven and sprinkle with sea salt.
Alternative cooking methods
While I prefer the oven method, you can use your air fryer or stovetop instead. Here’s how it’s done:
Stovetop method. Heat oil in a skillet over medium heat. Once hot, add the tortilla triangles in a single layer. Cook them for 3 minutes, flipping halfway through. Transfer them to a paper-towel-lined plate and repeat with the remaining tortillas. Sprinkle with salt before serving.
Air fryer method. Almost identical to my air fryer tortilla chips recipe. Spray the chips with cooking spray and transfer them to the greased air fryer basket. Air fry them at 180C/350F for 8-10 minutes, flipping halfway through. Sprinkle with salt before serving.
Flavor variations
These homemade chips are a blank canvas. The base recipe is about X calories per serving (salted version), but the flavored ones will increase the calories slightly:
- Barbecue. Mix 1 teaspoon of brown sugar substitute (4g), 1 1/2 teaspoons of smoked paprika (1g), 1/2 teaspoon garlic powder (1g), and 1/2 teaspoon salt (3g). Adds approximately 5 to 10 calories per serving.
- Sour cream and onion. Mix 1 tablespoon buttermilk powder (8g), 1 teaspoon onion powder (2g), 1 teaspoon garlic powder (3g), 1/2 teaspoon sweetener (1g), and a pinch of dill. Adds approximately 5 to 10 calories per serving.
- Salt and vinegar. Spritz the chips with white vinegar, then sprinkle with salt.
- Cheese. Sprinkle 1/4 cup cheddar cheese powder (20g) over the chips before baking. Adds approximately 20 to 25 calories per serving.
- Nachos cheese. Mix 3 tablespoons of Parmesan cheese (15g), 1 teaspoon of smoked paprika (4g), and 1/4 teaspoon of cayenne pepper. Adds approximately 15 to 20 calories per serving.
Storage instructions
To store: Chips can be stored at room temperature in an airtight container for up to 1 week.
Frequently asked questions
Yes, I tested this recipe with corn tortillas, which are naturally gluten-free. They do bake a little faster, so check the chips around the 5-minute mark.
Yes, as long as the tortillas and seasonings you use are vegan-friendly.
These chips work anywhere you’d normally use tortilla chips. Try them: crushed on top of 4-ingredient potato soup, for dipping in no bean chili, to scoop egg white salad, or served alongside smoked tuna dip
✅ Nutrition disclaimer
Nutrition information on this page was calculated using weighed ingredients and analyzed by our in-house registered dietitian using standard food composition databases. Values are estimates and may vary depending on specific brands, ingredient substitutions, and portion sizes. We recommend measuring key ingredients by weight to improve accuracy.
Low Calorie Chips
Ingredients
- 6 low calorie tortillas 252g, See notes
- 1 tablespoon olive oil 15ml
- 1 teaspoon sea salt 5g
Instructions
Oven instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- Cut your tortillas into triangles, six triangles per tortilla. Place them on the lined baking tray and brush with olive oil or spray with cooking spray.
- Bake the chips for 10 minutes, flipping halfway through.
- Remove them from the oven and sprinkle with sea salt.
Pan instructions
- Slice your tortillas into triangles (6 per tortilla).
- Add your oil into a non-stick pan and place over medium heat. Once hot, add the tortilla triangles in a single layer. Cook for 3 minutes flipping halfway through. Place the cooked chips onto a plate lined with a paper towel. Repeat the process until all the chips are cooked.
- Sprinkle with salt and serve immediately.
Notes
- Tortillas: Nutritional information is calculated using Mission Carb Balance Flour tortillas. Different brands will change the nutritional content.
- Serving size: 6 chips (about 1.5 oz/43g).
Nutrition
More low calorie chip recipes
- I reckon these air fryer potato chips taste like Baked Lays!
- Baked zucchini chips are a great way to get a serving of veggies.
- These protein chips are crispy, crunchy, and perfect post-workout.
Originally published September 2021. Updated February 2026 to improve measurement accuracy and provide revised nutrition estimates.
Wow now I dont need to buy tortilla chips anymore. I can do them by myself. Thanks!
Came out perfectly. I added some julios seasoning and it was so good! I now make this all the time.
Thanks, Kayla!
Turned out great!
Going to try this recipe on my mothers birthday. Will be a good snack…