Baked Tortilla Chips Free PD Recipe

These crispy and oh-so-satisfying chips will change your life, or at least your waistline. They will save you hundreds of empty fat calories and promote health with the whole grain of corn. These are the perfect introduction to Protective Diet oil-free starch-based snacking and they are kid approved.

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Responses

  1. I have been making tortilla chips for a long time. The chips came out OK, but Julie Marie’s formula is the BEST. I used heirloom tortillas from Whole Foods and they were the perfect crunch and flakiness. Thank you for all the time you spend in the PD Wellness Test Kitchen on behalf of this wonderful community.

  2. These were a huge game changer when I first started PD! To this day I enjoy them weekly. My favorite way to eat them now, is as my fork when eating a chopped salad with lots of delicious dressing and hot sauce.

    1. We no longer ship them. To purchase them you must visit Tortillaria Lily in San Diego California. If you be prepared to pay with cash because that’s the only form of currency they accept.

  3. I have to agree with Julie. “I love tortillas!” Making these make me feel smart and efficient. Julie’s make easy tips are better than any I have ever seen the Russian Hacker give. I love too that when you pull them from the oven they chatter as they cool. I think they are singing the “We are delicious and special song.”

  4. Could this be any easier or more delicious? I spritz the tortilla (I leave them whole) and grind some sea salt on them before baking. Gotta watch that they don’t burn, then learn the time that it takes to cook them perfectly in your oven and go for it. It is a staple in my house. I love to dip it in Not-Yo Cheeze Sauce or French Onion Dip. I also like making tzatziki sauce and using that as a dip.

  5. Awesome awesome awesome!!! I use the El Milagro tortillas that I have loved for like 25 years now. My daughter’s Grandmother was Hispanic and turned me on to them way back then. I have tried them frozen and fresh. I actually like them better fresh. And hubby likes them too. The ones on my middle rack in the oven were perfect and the ones on my lower rack were a little darker brown (not too bad). I thought those had a slight taste like burned popcorn but my husband said he liked the flavor. These are so great!!!

  6. I made these today with my first shipment of the Lily tortillas and must say these are TERRIFIC! They really do come apart as easily as the show in the video. I was worried they’d frozen into a giant hunk of corn stuff, but they popped apart easily while they were frozen.

    They toasted up so light and crispy too! I salted them before they went in the oven and really am excited about having nachos tonight!

  7. This is another great item that we always keep on hand! It’s great hot or cold with salsa or nacho fixin’s! When you want a salty, crunchy snack you can’t beat it – it’s even good enough to be a meal!

  8. Ok so… Lily vs El Milagro…? Here in Chicago I’m still with El Milagro but after seeing your rave about Lily… ??? Glad you found a PD approved brand in San Diego.

    Thanks.

  9. I’m new to this and I haven’t made a lot of Julie’s recipes yet but I just made the corn tortillas chips. Oh my goodness. I burned the first batch, so I tried again. Thank goodness! I couldn’t stop eating them…without anything on it (except salt) or any dips! Just the plain tortilla chips right out of the oven. Could not believe how good they were. The kicker is that I normally don’t like corn tortillas. No joke. I feel a bit silly going on about the tortilla chips but I’m just so shocked! They taste similar to Fritos without all the grease. Can’t wait to try them with one of the salsas or dips!