• 12 (6-inch) corn tortillas
• Canola oil cooking spray
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

1. Position oven racks in the middle and lower third of oven; preheat to 375 degrees F.
2. Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt
3. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15-20 minutes (depending on the thickness of the tortillas).

Tips

To Make Ahead: Store in an airtight container for 1 to 2 days.

Per serving: 142 calories; 2 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 2 g fiber; 169 mg sodium; 10 mg potassium

Exchanges: 2 starch

Contributed by: EatingWell.com

These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt.