Preheat oven to 350F. Brush both sides of tortillas with oil and with scissors cut each tortilla into about 5 randomly shaped wavy strips. In 2 large shallow baking pans arrange half of strips in one layer. (Strips should curl up on their own, but if necessary gently twist or fold them over.) In a small bowl combine chili powder, salt, and sugar and through a small sieve sprinkle half of mixture over tortilla strips in pans. Bake tortilla strips in upper and lower thirds of oven until just crisp, 6 to 8 minutes, and transfer to paper towels to cool. Make more chips in same manner with remaining tortilla strips and chili mixture. Serves 8 as an hors doeuvre. Gourmet June 1995 Per serving: 525 Calories (kcal); 56g Total Fat; (92% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 1712mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 19 (26%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 120.2mg||4 %|
|Potassium 281mg||7 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 10.4g|
|Protein 1.9g||3 %|
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Calories per serving: 72
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