| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 3 |
|
Flour tortillas, (6-inch) |
|
|
Vegetable cooking spray |
| 1 |
tb |
Grated Parmesan cheese |
| 1/8 |
ts |
Ground red pepper |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Lightly coat each tortilla with cooking spray; cut each into 4 wedges.
Combine cheese and peppers in a small bowl; stir well, and sprinkle over
tortilla wedges. Arrange wedges in a single layer on a baking sheet.
Bake at 350 degrees for 10 minutes or until crisp and lightly browned.
Yield: 1 dozen chips (serving size: 4 chips).
Per serving: 370 Calories; 9g Fat (22% calories from fat); 11g Protein; 60g
Carbohydrate; 4mg Cholesterol; 596mg Sodium
Recipe by: Cooking Light, May 1994, page 136
Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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