Baking My Own Chips

Baking my own chips, from corn tortillas made without oil. Why? Because it’s hard for me to find corn chips without oil. At 120 empty calories per tablespoon, oil is something I’m trying to avoid. It seems, ahem, that the older I get, the more sensitive my body is to what I put in it. (Surprise!)

I’d rather not give up chips and salsa. That idea is more drastic than baking my own chips. So I’ll bake my own for a while, and see how long that effort lasts.

A cookie tray filled with cut up corn tortillas ready to go in the oven, to make my own corn chips

Ready to go into the oven

(Disclaimer: I’m not trying to change anyone else’s diet, I’m just trying to find a way to keep chips and salsa in mine.)

3 thoughts on “Baking My Own Chips

  1. Why not spritz with a “good” oil instead. Like spray coconut or olive oils. It’s important to keep those in the diet. Another really good oil is grape seed. Just avoid the other ones.

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