No-Fry Tortilla Chips

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No-Fry Tortilla Chips

A delicious low-fat, low-sodium alternative to

conventional corn chips. They go especially well with

guacamole and spicy salsa.

1 pk corn tortillas (12 ounces) or

1 pk flour tortillas (14 ounces), 10-inch size

Salt (optional)

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

 

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