Spicy corn chips zero transfat and very low fat
From ttaaccoo 14 years ago
- 15 minutes to make
- Serves 3
DH and I are dieting, and I created these, thinking about Pico de Gallo chips and others in my past!! These are awesome, and the bonus: crunchy and no TRANS FAT
Ingredients
- 8 corn tortillas (50 kcal per tortilla) shopping list
- 1 Tablespoonchile powder (Frontier's "fiesta" shopping list
- 1 Tablespoon chile con limon powder (Pueblo spices) shopping list
- Coarse grained salt to taste shopping list
- 2 teaspoons olive oil shopping list
- non-stick spray shopping list
How to make it
- Cut the 8 tortillas into 8 wedges.
- In a deep bowl, pour the oil and sprinkle on the spices. Give a few shots of spray to aid in covering all those chips. Now throw in the wedges, separating the chips as they go in. Toss with a wooden spoon or silicone spatula until you are happy with the spice coverage .
- I used a large jellyroll pan covered with parchment paper plus a pizza pan to give each chip 'tanning space'. The pizza pan I did not cover with parch. paper. Both sheets were sprayed again with a light sprinkling on non-stick spray, and popped into a very hot oven (370 F). Check after 8 minutes and turn the chips over. I also rotated the sheets from top to bottom oven shelf.
People Who Like This Dish 2
- aussie_meat_pie My Kitchen, AU
- karlyn255 Ypsilanti, MI
- clbacon Birmingham, AL
- ttaaccoo Buffalo, NY
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Reviewed by 2 people-
Wow this is interesting thanks.
aussie_meat_pie
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