These low calorie chips are a healthy and simple savory snack made with just 3 ingredients! Crispy, crunchy, and with many flavor options, they have less than 100 calories per serving!
Low Calorie Chips
Throughout my health journey, snacking throughout the day has been a constant. While there are some people that can rely on three square meals a day, I am not one of them! I need at least two snacks a day, usually in the afternoon and after dinner.
While some may choose to snack on candy, chocolate, or potato chips, I try to keep things healthier when snack time rolls around. Instead of cutting them out completely, I either choose lower-calorie options or make my own! When my sweet tooth calls, I tend to lean towards some low calorie candy but when my savory tooth calls, I beeline for the tortilla chips!
I’ve been meaning to share a low calorie chip recipe for quite some time. As someone who loves a good crunchy snack, these are my guilt-free answer to them. I love making these whenever I make a batch of fresh low calorie tortillas and accidentally leave a few to dry out.
No butter and no excess oil are needed, but you’d never tell. The texture is crispy, crunchy, and golden brown. They are perfectly seasoned and come with five popular flavor options!
What I love about these chips is how you can cook them in the pan or in the oven- They come together in minutes and will be ready by the time you get the dips sorted (I am a salsa fiend!).
How do you make low calorie tortilla chips?
- Low calorie tortillas– Skip the expensive packaged store-bought tortillas or wraps and make your own. They are lower in calories and simple to make.
- Oil- Any neutral flavored oil to pan fry the tortillas in. A little goes a very long way, so don’t go overboard with this! If you choose to bake the chips, you can use cooking spray.
- Salt– To sprinkle on top.
You can either pan fry or bake these chips.
1. Slice your tortillas into triangles (6 per tortilla).
2. Line the tortilla triangles on a baking sheet and spritz with cooking spray on top.
3. Bake the tortilla triangles for 10-15 minutes, flipping halfway through. Sprinkle with salt on top.
Add around 1/4 of an inch of oil into the bottom of a non-stick pan. Once hot, add the tortilla triangles to it in a single layer. Fry the chips for 1-2 minutes, flipping halfway through. Place the freshly fried chips on a paper towel to drain excess oil. Repeat the process until all the tortilla triangles have been cooked. Sprinkle with salt and serve immediately.
These homemade chips are a blank canvas. While the original salted version tastes delicious on its own, here are five other delicious flavors to try out!
- Barbecue– Whisk together 1 teaspoon of brown sugar substitute, 1 1/2 teaspoons of smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
- Sour cream and onion– Mix together 1 tablespoon buttermilk powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon granulated sweetener, and a pinch of chopped dill.
- Salt and vinegar– Spritz the chips with white vinegar before sprinkling with the salt.
- Cheese– 1/4 cup cheddar cheese powder.
- Nachos cheese– 3 tablespoons parmesan cheese, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
Storing and freezing tips
- To store: Low fat tortilla chips can be stored at room temperature in a ziplock bag for up to 1 week.
- To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 2 months.
What to serve (or dip) these chips with
Low Calorie Chips (Under 90 calories!)
- 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.
- Bake the chips for 10-15 minutes, flipping halfway through.
- Remove them from the oven and sprinkle with sea salt.
- 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.
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