Make low-carb tortilla chips by cutting commercially-prepared low-carb tortillas into pieces, seasoning them as desired and baking them until crisp. The chips can be served warm or at room temperature.
- Preheat the oven
Preheat the oven to 400 degrees Fahrenheit for the fastest cooking time. If burning the tortilla chips is a concern, set the oven to 325 degrees Fahrenheit
- Cut low-carb tortillas
Stack low-carbohydrate tortillas in a single pile on a cutting board. Cut the tortillas with a pizza cutter or sharp knife to create four, six or eight pieces from each tortilla according to the desired size of the chips. The goal is to create chip-like triangles of equal size.
- Arrange the chips
Spread the triangles in a single, even layer on one or two baking sheets. Spray each side lightly with non-stick cooking spray or brush the pieces with olive oil. Season with salt and pepper and any other desired seasonings such as garlic or cumin.
- Bake tortilla chips
Place the baking sheet in the oven. Bake the chips for approximately six to seven minutes at 400 degrees Fahrenheit, or approximately 20 minutes at 325 degrees Fahrenheit. When the chips are done, the tortillas should be golden with the edges starting to curl.
- Allow chips to cool
Remove the chips from the oven, and allow them to cool slightly before serving them. As the chips cool, the tortillas continue to crisp.