Homemade Corn Tortilla Chips
Serves 8: 5 chips per serving
10 5-inch corn tortillas
Commercial salsa or Fresh and Chunky Salsa
Preheat oven to 400 degrees F. Bake for 8 to 10 minutes, or until
crisp. Cool before serving. Store in an airtight container for
up to 2 weeks.
Serve with salsa.
Cook’s Tip: Place 3 or 4 tortillas in a stack and cut them into
4 wedges. Repeat with remaining tortillas, making 40 wedges total.
Arrange wedges in a single layer on baking sheets.
Calories: 49 kcal
Protein: 2 g
Carbohydrates: 9 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 39 mg
From the American Heart Association Quick And Easy Cookbook,
Copyright 1995 by the American Heart Association.