Tortilla Chips
One of the hardest things to find are fat free snacks. Chips in particular are really difficult. This recipe is a combination of some experiments I did in the summer making tortilla chips and potato chips, but was given the suggestion to use taco seasoning as well by my sister Kasey.
Preheat your oven to 350°
1/4 cup white wine or apple cider vinegar
Corn tortillas (make sure they're fat free...most are)
Taco seasoning mix (low sodium or no sodium)
Cutting board
In a flat pan that will just hold a tortilla, pour the vinegar.
Dip a tortilla into the pan until it is submerged. Place the wet tortilla on the cutting board and sprinkle with taco seasoning. If you want salt and are using salt free seasoning mix, sprinkle some on now. Remember that if you're dipping the chip in salsa or guacamole, there's usually salt in those.
Once you have all of the tortillas soaked and coated with seasonings, cut them into chip sizes. I find that it's easy to cut them using a pizza cutter. I cut them into quarters and then cut those in half as well. I get 8 equal sized chips out of one tortilla.
Place the chips in a single layer on a cookie sheet. Don't overlap as the next step is to bake them and they'll go faster if they're not on top of each other.
Bake in the oven for about 15 minutes. Try a chip after 12 minutes and see if it's completely crispy. Ovens have hot spots so you might want to rotate the pan if one part looks more done than the other. They will be just like fried chips so if they are still a little chewy rather than crunchy, let them keep baking.
Enjoy with your favorite salsa or guacamole.
No comments:
Post a Comment