Whole Wheat Tortilla Chips

We made an insane amount of pita chips for our wedding but I’ve never tried tortilla chips till today!

These are so good and take just 10 minutes in the toaster oven and this recipe is for one tortilla but you can make as many as you’re hungry for.

They can also either be sweet (sugar and cinnamon) or savory! So many flavor options.

Fueling perks:

  • Per 8 chips, there are 22 grams of carbs, 4 grams of protein, and 7 grams of fat
  • Pre-workout: because fat takes a little longer to digest, consume these at least 2 hours before a session or you can make them without the oiL
  • Post-workout: on their own these tortilla chips have a 4:1 ration of carbs to protein and ideal for after your session. Just make sure you’re getting at least 15-25 grams of protein overall

The Stuff

  • 1 whole wheat tortilla (can also do white)
  • Drizzle of oil (about 1 teaspoon)
  • Salt and pepper (or other seasoning) to taste

The Steps

  1. Drizzle oil on one side of the tortilla and spread evenly using a pastry brush or your fingers
  2. Sprinkle with salt and pepper and flip
  3. Repeat on the other side of the tortilla and then cut into 8 pieces
  4. Toast in the toaster oven for 8-10 minutes flipping pieces halfway through until they are golden brown and brittle
  5. Allow to cool for a few minutes and refrigerate any extras in a airtight container

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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