Chips Without Hips
by Steven Raichlen

On the menu:

Tortilla Chips Without Hips
Potato Chips Without Hips
Cinnamon Chips with "Fruit Salsa"

Tortilla Chips Without Hips

Makes 48 chips, enough to serve 6 to 8 people.


4 yellow corn tortillas
4 blue corn tortillas
spray olive oil (optional)
salt and freshly ground black pepper

Cooking Instructions:

  1. Preheat the oven to 350°F. Cut each tortilla into 6 wedges. Arrange the wedges in a single layer on non-stick baking sheets. Lightly spray the chips with oil (if using) and sprinkle with salt and pepper.
  2. Bake the chips until lightly browned and crisp, 10 to 15 minutes, turning with a spatula Don't let them burn. Transfer the chips to a cake rack to cool.

Nutrition Facts (serving size: about 8 chips)

Calories: 90
Fat: 2g
Saturated Fat: 0g
Sodium: 56mg
% Calories from Fat: 20%
% Calories from Saturated Fat: 0%

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Potato Chips Without Hips

Low fat potato chips? Who'd have ever thunk it? Yukon golds make great potato chips, as do Idaho bakers. The easiest way to slice the potatoes is with a mandoline or on the slicing disk of your food processor.

Makes about 80 chips, enough to serve 4 to 6.


2 large baking potatoes, thoroughly scrubbed
spray olive oil
salt and freshly ground black pepper

Cooking Instructions:

  1. Preheat the oven to 350°F.
  2. Thinly slice the potatoes on a mandoline or in a food processor. They should be no more than 1/8 inch thick. Blot the potato slices dry on paper towels.
  3. Lightly spray two nonstick baking sheets with spray oil. Arrange the potato slices on top in a single layer and spray the tops with oil. Season with salt and pepper.
  4. Bake the chips until golden brown, 15 to 20 minutes. Transfer the chips to a cake rack to cool.

Note: in the unlikely event you have any chips leftover the next day and they become soggy, simply rebake them for a few minutes. They'll crisp as they cool.

Nutrition Facts (serving size: about 20 chips)

Calories: 80
Fat: 3g
Saturated Fat: 0g
Sodium: 0mg
% Calories from Fat: 34%
% Calories from Saturated Fat: 0%

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Cinnamon Chips with "Fruit Salsa"

Salsa and chips for dessert? The idea might seem oddball, but this colorful dessert is grounded in Mexican tradition. My low fat version calls for flour tortillas to be baked with cinnamon sugar. The "salsa" is actually a fruit salad. This recipe was adapted from my book High-Flavor, Low-Fat Mexican Cooking (Viking).

Serves 6.


For the chips:

6 8-inch flour tortillas
spray oil
6 tablespoons cinnamon sugar
1/2 teaspoon anise seeds (optional)

Fruit "salsa" (see below)

Cooking Instructions:

  1. Preheat the oven to 400°F. Lightly spray the tortillas on both sides with oil and sprinkle with cinnamon sugar and anise seeds. Cut each tortilla into 6 wedges and arrange on nonstick baking sheets.
  2. Bake the tortillas until lightly browned, about 5 minutes. Remove the tortillas from the oven and let cool: the "chips" will crisp on cooling.
  3. Spoon the salsa into 6 ramekins, garnish each with a mint sprig, and place in the center of dessert plates. Arrange the chips around the salsa and serve at once.

Nutrition Facts (6 wedges plus salsa)

Calories: 275
Fat: 6g
Saturated Fat:1g
Sodium: 240mg
% Calories from Fat: 20%
% Calories from Saturated Fat: 3%

Fruit "Salsa"

Strawberries stand in for the tomatoes, peaches for the onion, and fresh mint for the cilantro in this fruit "salsa." I even include a little chile: you'll be amazed how the heat of the jalapenos brings out the sweetness of the fruit.

Serves 4 to 6


1 pint fresh strawberries, washed and hulled
1 large ripe white peach or pear, cut into 1/2 inch dice
1/3 cup fresh mint leaves, thinly slivered, plus 6 whole sprigs for garnish
1 to 2 jalapeno chilies, seeded and minced
2 tablespoons fresh lime juice, or to taste
2 tablespoons light brown sugar, or to taste

  1. Cut the strawberries into 1/2 inch dice.
  2. Combine all the ingredients for the "salsa" in a bowl and gently toss to mix.
  3. Correct the seasoning, adding lime juice or sugar to taste: the "salsa" should be a little sweet and a little sour.

Note: you can prepare the ingredients ahead of time, but the salsa tastes best served within 10 minutes of mixing.

Nutrition Facts

Calories: 55
Fat: 1g
Saturated Fat: 0g
Sodium: 3mg
% Calories from Fat: 16%
% Calories from Saturated Fat: 0%

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About Steven Raichlen

Steven Raichlen is the author of 20 books, including the IACP/ Julia Child Award-winning Barbecue Bible and the new Barbecue Bible Sauces, Rubs, and Marinades (both published by Workman) and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He recently created a Barbecue University at the Greenbrier Resort in West Virginia. You can reach him at his web site:

He has appeared numerous times on national television, including The Today Show and Good Morning America as well as CNN and The Discovery Channel. Raichlen lives in Coconut Grove, Florida, with his wife Barbara.


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