Freshly Baked Tortilla Chips and Sour Cream Bean Dip

There was a crazy thunderstorm last night in Atlanta, so I stayed in the house and did a little sewing. I made my mom a gift, which turned out great, and afterwards I wanted a quick snack. I am not a fan of bagged tortilla chips, as nothing tops freshly baked chips. It takes no time to make tortilla chips, as buying premade trans fat free corn tortillas cuts the time in half. Of course we need a yummy dip to go with the tortilla chips. I like my dips to have some thickness so using kidney beans gives you something to scoop onto your chips. The results? A great Friday night snack.

The tortilla chips recipe makes 1 serving to go with a 3rd of the Sour Cream Bean Dip. So, you can make 3 batches of the tortilla chips to eat all the dip. Or, refrigerate the dip to serve on other nights, like I do.  Note: Most store bought salsas have a lot of sodium. If you use store bought salsa, eat this snack on a day where you have not previously eaten a lot of sodium, so you do not exceed your sodium intake for the day.


Tortilla Chips
4 corn tortillas*
Spray Canola Oil
Salt, to taste

Sour Cream Bean Dip
1, 16 oz can reduced sodium kidney beans
1/2 cup reduced fat sour cream
1 cup hot salsa
3 tablespoons 2% milk sharp cheddar cheese, shredded


Preheat oven to 400°F. Lightly spray large baking sheet with canola oil.

Lightly spray one side of each tortilla. Sprinkle with a pinch of salt.

Stack tortillas and cut into 8 wedges.  Arrange on baking sheets. Bake until crisp for 8 to 10 minutes. Make sure you bake till crisp or the chips will be chewy.

While the chips are baking, rinse the kidney beans with water in a strainer.

In a bowl, combine kidney beans, sour cream, and salsa.

Scoop a 3rd of the dip into a bowl, top with 1 tablespoon cheddar cheese. Heat in microwave or oven for a few minutes till cheese is melted.

Serve with tortilla chips.  Save remaining dip for when you make additional batches of chips.

*Use tortillas without trans fat. The label should show zero and the ingredients should not contain partially or hydrogenated oils.

Tortilla Chips
Servings: 1 serving
Calories: About 160 (About 5 per chip)

Sour Cream Bean Dip
Servings: 3
Calories: About 300.