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
0 mg Sodium: 90 mg 46 mg
Potassium: 88 mg 136 mg
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.
