We Love God!

No-Fry Tortilla Chips

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Appetizers, Low-cal, Vegetarian, Mexican	6	Servings

INGREDIENTS

1	pk	Corn Tortillas (12 ounces) or-
1	pk	Flour Tortillas (14 ounces), 10-inch size
		Salt (optional)
		0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg

INSTRUCTIONS

A delicious low-fat, low-sodium alternative to conventional corn chips.
They go especially well with Guacamole and Spicy Salsa (see separate
recipes).
Immerse tortillas one at a time in water.  Let drain briefly, then lay
flat.
If desired, sprinkle tops lightly with salt.
Cut each tortilla into 6 to 8 wedges.
Cover a nonstick baking sheet with a single layer of tortilla wedges, salt
side up.  Place close together but do not overlap.
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.)
Yield: 6 servings, 12 cups
One Serving = 2 cups, or 12 to 16 chips
Corn Tortilla Chips     Flour Tortilla Chips Calories: 113 157 Protein: 4 g
5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0
mg
Exchange:               1-1/2 Starch/Bread
1-1/2    Starch/Bread 1 Fat
Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by:  Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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