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Whole Wheat/ Corn Chips

Posted on 6th Jul 2018

Healthy FOOD SPIRAL®: 1G

Diabetes FOOD SPIRAL®: 2G

Carb Counting FOOD SPIRAL®: 1G

Low Sodium FOOD SPIRAL®: 1G

Renal and Renal Diabetes FOOD SPIRAL®: 2G


  • 1 Whole Wheat or Corn Tortilla, cut in 8 Wedges

  • 1 t. Olive Oil

  • 1 Lime (juice and pulp, may use peel)

  • Seasoning: Black or Red Pepper, Cumin, Chili Powder, and Salt- do not use salt if Low Sodium, Renal or Renal Diabetes.


  1. Preheat the oven between 350 or 400 degrees F.

  2. Cut the Whole Wheat or Corn Tortilla into 8 wedges.

  3. Place the Tortilla wedges on a single cookie sheet lined with parchment paper.

  4. Combine the oil and lime and then brush the mixture onto each wedge.

  5. Sprinkle the cumin and chili powder onto the coated wedges.

  6. Bake for 6 or 8 minutes and then flip the wedges over with tongs and repeat steps 4 and 5 above on the other side.

  7. Bake for another 6 to 8 minutes until the chips are crispy and golden brown.

  8. Serve hot.

This recipe makes 1 Serving.

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