| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
servings |
INGREDIENTS
|
|
Corn tortillas |
|
|
Sun-dried tomato tortillas |
|
|
Jalapeño tortillas |
|
|
Whole wheat tortillas |
|
|
Spinach tortillas |
|
|
Olive oil; for spraying |
INSTRUCTIONS
Cut tortillas into one-inch-wide strips using a pizza cutter. Discard
the rounded end pieces. Lay the tortilla strips flat on a baking
sheet and, using an oil sprayer, spray with a light coating of olive
oil. Bake for 5 to 7 minutes at 375 degrees. Twelve 6- to 8-inch
tortillas will make about four dozen chips. Comments: Corn tortillas
are slightly more healthful than flour tortillas, but flour tortillas
keep and ship especially well. Fresh tortillas are best when used the
day you buy them.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "48 chips"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
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