The Washington Post, July 2, 2008
Toasting your own tortilla chips not only is more affordable but also makes for a more healthful version of these chips, which are usually fried. If you have dried spices in the pantry, such as cumin, paprika, onion or garlic power, feel free to sprinkle on a couple of teaspoons along with the salt and pepper.
Make sure you allow these to cool before bagging so they stay crisp.
2 servings
Ingredients:
Directions:
Preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper or a silicone liner.
Cut the tortillas into quarters and then into eighths. Scatter them in a single layer on the prepared baking sheets. Drizzle with oil, then season with salt and pepper to taste; bake for 10 minutes or until nicely crisp and browned. (If working with 2 baking sheets at the same time, rotate them and turn front to back after 5 minutes.)
From Molly Marino, a private chef in Potomac.
479 calories, 28g fat, 4g saturated fat, n/a cholesterol, 1140mg sodium, 54g carbohydrates, 10g dietary fiber, n/a sugar, 12g protein.
