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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 chips 3g Recipe makes 32 chips) The following items or measurements are not included below: low-fat corn tortillas |
||
| Calories 0 | ||
| Calories from Fat 0 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
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Chili Corn Chips
By: Mille® ™
Nov 20, 2001
Better-than-store-bought tortilla chips. Dig in.
32 chips
Ingredients
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 4 low-fat corn tortillas (6 inch)
- 1/8 teaspoon salt (or sodium-free seasoning of choice)
- nonstick cooking spray
Directions
1
Preheat oven to 400 degrees F.2
In cup, mix cumin, chili powder, and salt.3
Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.4
Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.5
Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.6
If not serving right away, store in tightly covered container.7
Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).
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- Course > Appetizers
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > To Go... > Picnic
- Dietary > Diabetic
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Featured Reviews for This Recipe
From: karla1
On Nov 29, 2005
These are very easy to make and smell wonderful cooking...very good with salsa, especially if you like a bit of a kick to your food...
From: Chris from Kansas
On Nov 28, 2005
Wow! These turned out great! I simply put the corn tortillas on the baking sheet whole, sprayed with non-stick cooking spray and sprinkled with salt, chili powder and cumin. They smelled so good while baking and tasted wonderful. I broke them into pieces and served with bean dip for a healthy after-school snack for the kids. We ended up making a second batch because they went fast. I will definitely make again.
From: .::.Blink.::.
On Apr 26, 2005
Excellent flavor combination. I made these as a midnight snack and wished I had some lime juice to sprinkle on them. I used store bought salsa and sour cream on these and some cheese. Made excellent nachos. I will make again. Thanks for the easy recipe.
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