Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Baked Tortilla Chips




Source of Recipe


email


Recipe Introduction


A delicious low-fat, low-sodium alternative to
conventional corn chips. They go especially well with
guacamole and spicy salsa.



List of Ingredients




1 pk corn tortillas (12 ounces) or
1 pk flour tortillas (14 ounces), 10-inch size
Salt (optional)


Recipe



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