This quick and easy recipe for homemade tortilla chips was one that happened by mistake when I found my tortillas had gone a little stale. Have you every noticed those economical bags of little corn tortillas come in quantities that should feed an army? Maybe that is just the case for those of us that are watching our carb intake.
No matter the reason, I end up throwing away half the bag because they go stale before I can go through them all. Additionally, we tend to shy away from buying large bags of tortilla chips. They tend to be a huge midnight snack temptation has proven too powerful in the past. The great thing about these is that they can be made to order in the quantity desired. What is even better? They have about 10% of the fat in a typical bag of tortilla chips. I pulled the macros for a single serving of one of my favorite flavored tortilla chips to compare the two side by side. Check it out:
Homemade Vs. Store-bought Tortilla Chip Macros
The homemade come in slightly higher in carbs, but about 86% less in fat and way more cost effective! A bag of 24 of these tortillas is 95¢ (in the southern United States), so that’s about 8¢ a serving. Keep in mind you can cook these without seasoning, with just sea salt or with any available brand of popcorn seasoning or salt free option you prefer. We have also enjoyed using olive or avocado spray instead of lime juice, depending on what you have on hand. The beauty of this recipe is the same as flexible dieting, use what you have and what you like to get the job done. Please comment below with links to your favorite macro-friendly leftover recipes. I always welcome suggestions.