RecipeEverything But The Salt Tortilla Chips
- Calories: 130
- Protein: 5 g
- Total Fat: 4.5 g
- Unsaturated Fat: 4 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 21 g
- Dietary Fiber: 4 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 105 mg
In the mood for something crunchy? These boldly seasoned tortilla chips hit the spot. They’re garlicy and onion-y and oh-so-flavorful thanks to DASH’s Everything But the Salt seasoning blend. Note that it’s important to check the time in the oven since tortilla brands vary in their ingredients and some will brown quicker than others. Whip them up for a quick, last-minute snack or if you have family and friends coming over to watch a game. Crunch, crunch, crunch!
- Prep time
- Total Time
- • 6 whole tortillas (8-inch), whole grain or corn
- • 1 tablespoon olive oil or grapeseed oil
- • 2 tablespoons DASH Everything But The Salt seasoning blend, more to taste
Preheat oven to 400°F. Mist a large baking sheet (or 2 smaller sheets) with oil spray and set aside.
Layer the six tortillas on top of each other and cut them into 16 pieces (first slice them into quarters, then cut each quarter into quarters. You’ll end up with 96 pieces). Place the pieces in a large bowl and combine with oil and Dash seasoning. Toss until everything is well combined.
Spread chips evenly on the prepared baking sheet and shake on extra DASH seasoning if you’d like. Bake in the oven for 10 minutes, stirring halfway through, until they’re light golden brown and crispy. As tortillas cool, they will crisp up even more.
Try my Avocado Toast with EBTS.
