No-Fry Tortilla Chips
A delicious low-fat, low-sodium alternative to conventional corn chips.
Yield
6 servingsPrep
10 minCook
7 minReady
17 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
corn tortillas (6-inch)
or flour tortillas (14 ounces), 10 inch size |
|
| 1 | x |
salt
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
corn tortillas (6-inch)
or flour tortillas (14 ounces), 10 inch size |
|
| 1 | x |
salt
optional |
*
|
Directions
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.
