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No-Fry Tortilla Chips




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

No-Fry Tortilla Chips

1 pk Corn Tortillas (12 ounces)-or-

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

From: "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

 

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