Recipe - No-Fry Tortilla Chips

1 pack Corn Tortillas (12 ounces)
or
1 pack Flour Tortillas (14 ounces),
10inch size
Salt (optional)

A delicious lowfat, lowsodium 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

Exchange: 1One half Starch/Bread
1One half 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