Baked Tortilla Chips
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INGREDIENTS
- BRINE
- 2 tb Salt
- 1 ts Cayenne
- juice of 1 lime
- 2 c Water
- 2 tb Vegetable oil
- 12 Stale corn tortillas
INSTRUCTIONS
Preheat the oven to 325 degrees. In a medium saucepan, mix the brine ingredients, warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes. Yield: 4 to 6 servings Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6274 From: Meg Antczak
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2553g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 4595 | ||
| Calories from Fat: 717 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 79.7g | 106 % | |
| Saturated Fat 11g | 55 % | |
| Monounsaturated Fat 27.1g | ||
| Polyunsanturated Fat 35.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 919.6mg | 32 % | |
| Potassium 4037.3mg | 106 % | |
| Total Carbohydrate 904.4g | 266 % | |
| Dietary Fiber 129.8g | 519 % | |
| Sugars, other 774.7g | ||
| Protein 115.8g | 165 % | |
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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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Calories per serving: 4595
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