No-Fry Tortilla Chips from Healthy Diabetic Recipes

No-Fry Tortilla Chips Recipe

Recipe Ingredients:

1 package Corn Tortillas, (12 ounces) or 1 package 10-inch flour tortillas -- (14 oz)
Salt (optional)

Recipe Instructions:

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
Source: "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

Servings: 6

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

:: TOP ::