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Suggest a better descriptionYou will need white corn tortillas, sea salt, water, cooking spray, a shallow dish or pie tin, a cutting board, and two baking sheets. Preheat oven to 450 degrees. Spray baking sheets with cooking spray. This will only need to be done before every other batch. Put warm water in the shallow dish. Put a tortilla in the water for a few seconds, then place on the cutting board. Sprinkle with sea salt. Repeat this process until you have 6 tortillas stacked. Slice the stack diagonally in eighths. Place in a single layer on the prepared baking sheets, and bake for about 5 minutes. Remove from the oven, turn each chip over, return to oven and bake for 5 minutes more. Remove from the oven and dump into a large bowl to cool. When cool, store in zip-lock bags. (The chips are usually crisper the next day.) To make flavored chips, in place of salt use any dry flavoring, such as Ranch flavored dressing mix, taco seasoning mix, a cinnamon and sugar mixture, etc. It takes about an hour to make a 3 dozen package of tortillas (which yields 18 servings) in 1 gallon-sized zip-lock bag. NOTE: One serving, about 16 chips (or approximately 1 cup), contains about 1.5 grams of fat. Recipe by: To Your Health! Posted to MM-Recipes Digest V4 #017, by Sandra McGuire
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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