Tortilla chips are the classic appetizer in Mexican and Tex-Mex restaurants and great for scooping up creamy guacamole and other exotic dips. However, these tasty wedges can be packed with salt and fat. It’s easier than you might think to make your own seasoned chips sans the grease and sodium. In this recipe, sprinkle your chips with some fresh lime zest after baking for a flavorful citrus finish.
Tortillas are a suitable replacement for bread if you’re watching your sodium intake. One Mission white corn tortilla has just 5 mg of sodium compared to 160 mg in one slice of whole wheat bread.
Print the Shopping List – Baked Tortilla Chips
1. Preheat oven to 350°F.
2. Slice tortillas into 8 wedges:
- 1 pkg. corn tortillas
3. Spread wedges on a baking sheet in a single layer.
4. Lightly mist tortilla wedges with oil:
5. Dust chips with seasoning:
- Coriander
- Cumin
6. Bake approximately 6-7 minutes until lightly browned and crisp. (You do not need to turn them over.)
7. Remove from oven to cool. Sprinkle with:
- Fresh lime zest
¡Buen apetito!
© 2009 Karen Owoc and The Health Reporter™. All Rights Reserved.
Karen Owoc
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