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  • 1 corn tortilla (0-1 gram of fat & < 100 calories/serving)
  • 2½ oz fat free cheese, shredded
  • 1½ cups total chopped lettuce & tomatoes
  • 1 tbsp salsa

1 Veggie, 1 dairy, AND 1 carb per serving


  1. Take the corn tortilla and cut it into sixths.
  2. Spread the tortilla wedges out in a single layer on a baking sheet.
  3. Bake until golden brown and crisp, about 12 to 15 minutes, rotating the baking sheet once.
  4. Remove the baking sheet from the oven and turn it off. Place the chips on a ceramic or glass plate.
  5. You will then top them with the cheese and place back in the cooling oven until the cheese is melted, about 5 - 7 minutes.
    (Note: If you don't want your cheese melted, skip this step.)
  6. Top them with the lettuce, tomatoes & salsa.

♦ Tip: Try seasoning your chips before baking; using chili powder, garlic powder, Mrs. Dash's Fiesta Lime or Southwest Chipotle seasoning mix.

∞ You may also use the veggies and some of the cheese to make yourself a nice side salad!