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No-Fry Tortilla Chips

Recipe

Title:

No-Fry Tortilla Chips

Categories:

Appetizers, Diabetic, Vegetarian, Mexican

Yield:

6 servings

Ingredients

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

Directions

1. A delicious low-fat, low-sodium alternative to conventional corn chips.
2. They go especially well with Guacamole and Spicy Salsa (see separate recipes).

Directions

1. Immerse tortillas one at a time in water.
2. Let drain briefly, then lay flat.

Directions

1. If desired, sprinkle tops lightly with salt.

Directions

1. Cut each tortilla into 6 to 8 wedges.

Directions

1. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up.
2. Place close together but do not overlap.

Directions

1. Bake in a 500 F oven for 4 minutes.
2. 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.
3. (Store in an airtight bag until ready to serve.)

Directions

1. Yield: 6 servings, 12 cups

Directions

1. One Serving = 2 cups, or 12 to 16 chips

Directions

1. 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
2. g 3.26 g Cholesterol: 0 mg 0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg

Directions

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

Directions

1. Source: "The U.C.S.D.
2. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S.,
3. R.D.;
4. Barbara Grasse, R.D.,
5. C.D.E.;
6. and Annie Durning, M.S.,
7. R.D.

Directions

1. Shared by: Norman R.
2. Brown

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