Tortilla Chips
By Mary McDougall
Since it can be very difficult, if not impossible, to find fat-free tortilla chips, many people just make their own from soft corn tortillas. My father-in-law carried his own homemade tortilla chips into restaurants for years and enjoyed them with the salsa in many Mexican restaurants.
Serves: Varies
Prep Time: 5 min
Cook Time: 20 min
Ingredients
Directions
1 Preheat oven to 300 degrees.
2 Cut tortillas into wedges with kitchen shears. Lay on a baking sheet in a single layer. Spritz lightly with water for crispness. Bake for 20 to 30 minutes until crisp. Watch them carefully so they don’t get too brown. Store in an airtight bag.
Hint: Buy thin corn tortillas for best results. The thicker ones don’t get as crispy. After spritzing with water, sprinkle with some chili powder, onion powder or another seasoning of your choice. To make with pita bread, cut pita into wedges and separate one side from the other. Lay on a baking sheet and bake as above.
