Need more low calorie snacks? Try my veggie chips, fruit leather, air fryer potato chips, and protein chips. If I’m going to eat healthy or keep my calorie intake low, snacking is essential. I’ve tried my fair share of healthy chips, and they don’t cut it. My low-calorie tortilla chips recipe has become a staple snack in my house; even my family loves them for their crispy texture and customizable flavor.
Why I love this recipe
Multiple flavor options. The base recipe is plain and lightly salted, like traditional potato chips, but I included a handful of creative flavorings. Three cooking methods. I prefer to bake them in the oven to keep the calories low. But if I’m making a small batch, I’ll use the air fryer, and if I want restaurant-style chips, I’ll use the stovetop. Just 3 ingredients. All you need is low-calorie tortillas, oil, and salt. The rest of the ingredients are totally optional. The ultimate salty snack. They have the perfect crunch and will instantly satisfy your salty cravings.
Ingredients needed
Low-calorie tortillas. Use any tortillas from the store, or save a penny and make my homemade low calorie wraps. Oil. If you’re baking the chips, use cooking spray. If you’re pan-frying, use a neutral-flavored oil like refined coconut oil or avocado oil. Salt. To taste. I like sea salt or Himalayan pink salt for added minerals.
How to make low calorie chips
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 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.
Flavor variations
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! 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.
Barbecue. Whisk 1 teaspoon of brown sugar substitute (or brown sugar), 1 1/2 teaspoons of smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Sour cream and onion. Mix 1 tablespoon buttermilk powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon sweetener, and a pinch of dill. Salt and vinegar. Spritz the chips with white vinegar before sprinkling with the salt. Cheese. Sprinkle 1/4 cup cheddar cheese powder. Nachos cheese. Mix 3 tablespoons parmesan cheese, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
Storage instructions
To store: Low-fat tortilla chips can be stored at room temperature in an airtight container for up to 1 week.
Frequently asked questions
Ways to enjoy low calorie tortilla chips
Crushed on top of 4-ingredient potato soup For dipping in no bean chili To scoop egg white salad Served alongside smoked tuna dip
