*  Exported from  MasterCook  *

                          NO-FRY TORTILLA CHIPS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Low-Cal
                Vegetarian                       Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           Corn Tortillas (12 ounces)
                        --or-
   1       pk           Flour Tortillas (14 ounces),
                        -10-inch size
                        Salt (optional)

  A delicious low-fat, low-sodium alternative to
  conventional corn chips. They go especially well with
  Guacamole and Spicy Salsa (see separate recipes).
  
  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
  
  One Serving 2 cups, or 12 to 16 chips
  
  Corn Tortilla Chips     Flour Tortilla Chips Calories:
  113 157 Protein: 4 g 5 g Fat: 2 g 5 g Carbohydrate: 22
  g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0 mg
                      0 mg Sodium: 90 mg 46 mg
  Potassium: 88 mg 136 mg
  
  Exchange:               1-1/2 Starch/Bread
        1-1/2 Starch/Bread 1 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a
  Comprehensive Nutritional Guide and Cookbook," by
  Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
  C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown

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