This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers - choose your spices carefully.
This recipe is safe for those who are sensitive to gluten.
"Tita knew through her own flesh how fire transforms the elements, how a lump of corn flour is changed into a tortilla, how a soul that hasn't been warmed by the fire of love is lifeless, like a useless ball of corn flour." -Laura Esquivel, Like Water for Chocolate
These tortilla chips are fantastic. Much crispier than the ones you buy in a bag, and you can flavor them with anything you wish: chili powder, cumin, Creole seasoning, salt, pepper, curry powder, garam masala - the list is endless. They are a snap to make and a lot cheaper than store bought chips.
Servings: 2 | Serving size: 8 chips (1 whole tortilla)
Cooking Time: 30 Minutes
This recipe can easily be multiplied, and cooked tortilla chips will keep well, tightly sealed in a ziplock bag, just 2-3 days. They are best fresh.
Preheat oven to 400F.
Cut each tortilla into 8 pie-shaped slices and spread onto baking sheets in a single layer.
Lightly spray both sides with cooking oil.
Sprinkle the salt over the tortilla slices and add pepper (or your spice of choice) to taste.
Bake for 10 to 14 minutes or until chips start to turn light brown.
Serving size: 8 chips (1 whole tortilla)
Amount Per Serving
|Calories 58||Calories from Fat 6|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 5%||Iron 2%|
|Vitamin K 0 mcg||Potassium 40 mg|
|Magnesium 17 mg|