These low calorie chips are crispy, crunchy, and made with just 3 ingredients! Either baked in the oven or pan fried, they have less than 90 calories per serving.
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.
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
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.