Chipotle Tortilla Chips
Hands-on time: 5 min. Total time: 27 min.
Yes, supermarket shelves are bursting with chips, but when you make your own you get chips of uncommon flavor and sturdiness. These are sprinkled with a little chipotle chile powder for zing, but if you or your kids are not up for the spice, feel free to cut back. Dip these chips in Roasted Hatch Chile Salsa or Salsa Verde.
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle chile powder
1. Preheat oven to 375°.
2. Cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
Note: Store these chips in an airtight container or zip-top plastic bag at room temperature for up to 1 week.
Serves 8 (serving size: 8 chips)
CALORIES 42; FAT 0.7g (sat 0g, mono 0.1g, poly 0.4g); PROTEIN 1g; CARB 9g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 155mg; CALC 10mg