Tortilla chips, low fat, baked without fat
Whole food · Snacks
Photo: Wikipedia
These are corn tortillas cut into wedges and baked until golden and crisp, achieving a satisfying crunch with virtually no added fat. They deliver a pure, toasted corn flavor and a light, airy texture that shatters satisfyingly with each bite. Nutritionally, they are a high-carb, low-fat snack that provides a notable 11g of protein per 100g.
Calorie split: 11% protein · 77% carbs · 12% fat
↓ Full nutrition💚 Why it's loved
People love them for their satisfying crunch and versatile, mild corn flavor that acts as a perfect vehicle for dips, salsas, and toppings. They are a cultural staple for casual gatherings, game days, and quick snacks across many cuisines.
⚠️ Watch-outs & how to enjoy it better
As a high-carb, low-fiber food, they can cause rapid blood-sugar spikes if eaten alone, and their low fat content may not promote lasting fullness. To counteract this, always pair them with a protein or fat source like bean dip, guacamole, or cheese, and practice portion control by measuring a single serving.
Key benefits
- Very low in fat (5.7g per 100g)
- Good source of plant-based protein
- Provides dietary fiber (5.3g per 100g)
- Baked, not fried, for a lighter snack
- Simple, whole-grain ingredient base
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern tortilla chip was popularized in the U.S. by Rebecca Webb Carranza in the 1940s, who began mass-producing them from rejected, misshapen tortillas from her factory.
Full nutrition (USDA data · scales with serving)
| Water | 1.7 g |
| Energy | 448 kcal |
| Energy | 1875 kj |
| Protein | 11.0 g |
| Total lipid (fat) | 5.7 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 80.2 g |
| Fiber, total dietary | 5.3 g |
| Total Sugars | 0.67 g |
| Calcium, Ca | 159 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 97.0 mg |
| Phosphorus, P | 318 mg |
| Potassium, K | 272 mg |
| Sodium, Na | 517 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 15.7 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.22 mg |
| Riboflavin | 0.28 mg |
| Niacin | 0.42 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 21.9 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 47.0 ug |
| Carotene, alpha | 30.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 104 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 652 ug |
| Vitamin E (alpha-tocopherol) | 0.77 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.85 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.68 g |
| SFA 18:0 | 0.09 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Snacks, tortilla chips, nacho cheese — USDA does not publish this profile for Tortilla chips.
| Tryptophan | 0.07 g |
| Threonine | 0.28 g |
| Isoleucine | 0.30 g |
| Leucine | 0.88 g |
| Lysine | 0.29 g |
| Methionine | 0.16 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.32 g |
| Valine | 0.40 g |
| Arginine | 0.39 g |
| Histidine | 0.24 g |
| Alanine | 0.50 g |
| Aspartic acid | 0.54 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.29 g |
| Proline | 0.68 g |
| Serine | 0.37 g |
| Hydroxyproline | 0.00 g |
FAQ
Are baked tortilla chips healthier than fried ones?
Yes, baked chips are significantly lower in total fat and calories compared to traditional fried chips, as they use little to no added oil during cooking.
Why do baked chips sometimes have a slightly stale texture?
Without the protective layer of oil, baked chips can absorb ambient moisture more quickly, leading to a loss of crispness. Storing them in an airtight container helps maintain texture.
Can I make these at home?
Absolutely. Cut corn tortillas into wedges, lightly mist with cooking spray (optional), season, and bake at 375°F (190°C) for 10-15 minutes until crisp and lightly browned.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.48 kcal/g · 10% calories from protein · 5.3 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.90 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.