[edit] Ingredients
1 |
package pkt Corn Tortillas (12 ounces) or 1 10-inch flour tortillas - (14 oz) |
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Salt (optional) |
[edit] Preparation
Step 1 |
A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes). |
Step 2 |
Immerse tortillas one at a time in water. Let drain briefly, then lay flat. |
Step 3 |
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Step 4 |
Cut each tortilla into 6 to 8 wedges. |
Step 5 |
Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap. |
Step 6 |
Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.) |
Step 7 |
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Step 8 |
One Serving = 2 cups, or 12 to 16 chips |
Step 9 |
Corn Tortilla Chips Flour Tortilla Chips Calories: 113 157 |
