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Tortilla Chips

http://www.eatingwell.com/recipes/tortilla_chips.html

From EatingWell:  November 1997, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004), May/June 2012

It’s definitely worth making your own corn tortilla chips—these low-fat baked tortilla chips have a more pronounced corn flavor than store-bought tortilla chips.

4 servings, 8 chips each | Active Time: 5 minutes | Total Time: 20 minutes

Ingredients

• 8 5- to 6-inch corn tortillas
• Canola oil cooking spray
• 1/4 teaspoon salt

Preparation

1. Position racks in middle and lower third of oven; preheat to 375°F.
2. Coat both sides of each tortilla with cooking spray and cut into quarters. Spread in an even layer on 2 large baking sheets. Sprinkle with salt. Bake, rotating the pans from top to bottom and stirring once halfway through, until the chips are golden and crisp, 14 to 18 minutes.

Nutrition

Per serving : 169 Calories; 5 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 2 g Protein; 2 g Fiber; 217 mg Sodium; 0 mg Potassium

0 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

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.