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Low Calorie Tortilla Chips

This has to be one of the most useful recipes on my blog. I’ve been mentioning these low calorie tortilla chips for what seems like years, but I’ve held off on putting them in official blog post form because they’re so simple. It seems a bit extra of me but whatevs, it just makes pointing to them so much easier.

These low calorie tortilla chips are super simple to make and only use 3 ingredients. Well, really just one ingredient if you want plain chips.

How to Make Low Calorie Tortilla Chips

The recipe calls for tortillas made by Mission. I buy them at Walmart and Kroger, but other readers have found them in local grocery stores as well. If you have trouble finding them, any thin corn tortilla will do. For macro comparison, three of the Mission extra thin tortillas have 120 calories, 24 grams of carbs, 3 grams of protein, and 1.5 grams of fat.

Cut the tortillas into 6 triangles and place on baking sheet(s) sprayed with cooking spray. Then spray the top of the tortillas with a tiny bit more cooking spray and sprinkle salt over them. Pop them in the oven for 12-14 minutes at 400ºF (for 12 tortillas on two half sheet pans) and you’re done!

tortillas on a baking sheet with cooking spray and salt

You can drizzle a little lime juice over the top of your finished chips for a nice touch. There’s also the option of getting creative with seasoning options before baking. A little chili lime seasoning or Tajin would be my first suggestion.

What to Eat with Your Tortilla Chips

Before you get down to business, I’ll leave you with some of my favorite recipes to use with these low calorie tortilla chips:

pulled pork nachos, tortilla chips with layer dip, and pork tenderloin carnitas bowls

All right, let’s get to dipping. When you try these low calorie tortilla chips and the recipes I mentioned to pair with them, I want to hear about it. Let me know in a comment or recipe review below!

Low Calorie Tortilla Chips

Low Calorie Tortilla Chips

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

How to turn plain old corn tortillas into delicious low calorie tortilla chips.


  • 12 Extra Thin Corn Tortillas
  • Cooking Spray
  • Pinch of Kosher Salt


  1. Preheat oven to 400ºF.
  2. Spray two half sheet pans with cooking spray.
  3. Stack the tortillas and use a knife to cut them into 6 triangles. Arrange the tortilla chips in an even layer on the baking sheets. Spray the tops with cooking spray and sprinkle salt over the top.
  4. Bake for 12-14 minutes or until golden brown. The tortilla chips will continue to crisp once they're out of the oven. Be careful not to burn the chips.


Each serving has 4 WW SmartPoints (blue).

Nutrition Information:
Yield: 4 Servings Serving Size: 18 Tortilla Chips
Amount Per Serving: Calories: 120Total Fat: 1.5gCarbohydrates: 24gProtein: 3g

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Similar Recipes You Might Like

Since you’ll have the thin corn tortillas on hand, you might as well make my perfect-for-meal-prep baked beef tacos. They’re as easy as filling tortillas with your choice of protein, folding, covering, and baking. You can make tons of these things and easily reheat them all week long. My beef baked taquitos and air fryer chicken taquitos are both worth mentioning as well.


Wednesday 15th of April 2020

If you're looking to make a smaller batch of these, 360F in an air-fryer for 6 minutes worked great for me today! I had that with some of the taco soup for lunch today and it was great.


Tuesday 17th of March 2020

Absolutely love these chips. I make them to eat with a salsa/sour cream mixture, and they're perfect as nachos. So many chips for so little calroies!


Tuesday 17th of March 2020


Alexis C.

Tuesday 28th of January 2020

I bring these to all family events. Cheaper than a bag of chips. Healthier than a bag of chips. More delicious than a bag of chips. I bake mine on a pizza pan (holes on the pan) instead of a baking sheet. Seemed to bake more evenly


Monday 25th of November 2019

These are simple but perfect! They go great with any of Mason's soups, chilis, or dips (especially the taco soup, which I'm currently addicted to...)

Jennifer Rea

Monday 25th of November 2019

These are genius and saved me a while back during a cut. A person can only have so many cucumbers dipped in salsa before the whole experience of “chips” and salsa are ruined. But seriously, these were a game changer. I used them at home and I would bring my own chips when my family would go out to Mexican.

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