No Fry Tortilla Chips

Serves:

Ingredients:

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

Method:

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 Exchange: 1-1/2 Starch/Bread 1-1/2 Starch/Bread 1 Fat