Try this Chili and Cumin Tortilla Strips recipe, or contribute your own.
Suggest a better descriptionIn a small ovenproof dish toast the chili powder in a preheated 235F oven, stirring occasionally to prevent browning, for 8 minutes; transfer it to a small bowl, and add the cumin. In a large heavy skillit heat 3/4-inch of the oil to 375F and in it fry the tortilla strips in batches, stirring, for 30 seconds to 1 minute, or until they are golden and crisp, transferring them with a slotted spatula as they are fried to paper towels to drain. Arrange the tortilla strips in a baking pan and sprinkle the spice mixture over them, tossing the strips to coat them evenly. Keep the tortilla strips warm in the 250F oven until ready to serve. Makes enough garnish for 6 cups of soup.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 39 | ||
Calories from Fat: 33 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 28mg | 1 % | |
Potassium 68.6mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 0.9g | ||
Protein 0.5g | 1 % | |
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. |
Calories per serving: 39
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