These Homemade Tortilla Chips are a simple, healthier alternative to store-bought chips and can be tailored to suit any dish or occasion. Perfect as a dipper for your favorite spreads, a crunchy topping for soups and salads (a great crouton substitute!), or even as a standalone snack, these chips are endlessly versatile.
Experiment with different tortilla flavors—we used spinach, sweet potato, and whole wheat, but sun-dried tomato tortillas are another excellent option. Get creative with shapes: try strips, squares, rounds, or even use cookie cutters for fun designs. For a “scooper” chip, bake rounds in muffin tins to create mini bowls. Customize the seasoning to match your meal—try taco seasoning, sumac, or garlic powder mixed with oregano, or use your favorite spice blend.
Serve with the Vegan-7 Layer Dip or with Salsa Fresca.
You’ll love this kidney-friendly, kidney-healthy alternative to the store-bought chips.
Dr. Blake’s Top Tip: For perfectly crisp chips, bake them in a single layer without overlapping, and flip halfway through for even browning. Store in an airtight container to keep them crunchy, and enjoy their endless versatility in your favorite dishes!
- Yield: 8 Servings (24 Chips)
Ingredients
3 8-inch flour tortillas, we used spinach, sweet potato and whole wheat
1 1/2 teaspoons extra virgin olive oil
Spices for sprinkling, we used No Sodium Taco Seasoning, sumac and garlic powder mixed with oregano
Instructions
1 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the tortillas on the pan in a single layer. Lightly brush both sides with oil. Cut each tortilla into eight triangles or desired shapes and sprinkle with spices.
2 Bake until golden brown and crispy, about 10 minutes, flipping halfway through baking, set aside to cool. Store in an airtight container.
Notes
- Low Potassium
- Low Protein
- Low Sodium
- Low Added Sugar
3 Chips Per Serving
