| 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 Converted by MM_Buster v2.0n.
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