| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | T | Salt |
| 1 | t | Cayenne |
| 1 | Lime, Juice of | |
| 2 | c | Water |
| 2 | T | Vegetable oil |
| 12 | Stale corn tortillas | |
| minutes. |
INSTRUCTIONS
Preheat the oven to 325 degrees. In a medium saucepan, mix the brine ingredients, warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to Yield: 4 to 6 servings Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6274 From: Meg Antczak <meginny@frontiernet.net> Date: Fri, 6 Dec 1996 08:08:48 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 261
Calories From Fat: 250
Total Fat: 28.3g
Cholesterol: 0mg
Sodium: 13968.3mg
Potassium: 79.8mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: <1g
Protein: <1g