Tortilla Chips
http://www.eatingwell.com/recipes/tortilla_chips.html
From EatingWell: November 1997, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004)It's definitely worth making your own--fresh-baked low-fat chips have a more pronounced corn flavor than store-bought.
32 tortilla chips | Active Time: 5 minutes | Total Time: 15 minutes
Ingredients
- 4 corn tortillas
- 1 teaspoon canola oil
- Salt, to taste
Preparation
- Preheat oven to 400°F. Lightly oil two baking sheets.
- Lightly brush one side of each tortilla with about 1/4 teaspoon oil and sprinkle with a pinch of salt. Stack the tortillas and cut into 8 wedges; arrange on prepared baking sheets. Bake until crisp, 8 to 10 minutes.
Nutrition
Per chip : 8 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 20 mg Sodium; 6 mg Potassium
Exchanges: (per 10 chips): 1 starch
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.