Email to Filus1217      

Chile-Lime Tortilla Chips

Source of Recipe

.
Chile-Lime Tortilla Chips

Eating Well: January/February 2009
Diabetic Exchanges
Makes: 6 servings, (8 chips each)
Total Time: 30 minutes

These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt.

• 12 6-inch corn tortillas
• Canola oil cooking spray
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Position oven racks in the middle and lower third of oven; preheat to 375°F.

Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.

Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Tips: Store in an airtight container for 1 to 2 days.

Per serving: 142 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 2 g fiber; 169 mg sodium; 10 mg potassium. ++++ Exchanges: 2 starch