| No-Fry Tortilla Chips | ||
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| 12 servings: 1 tortilla (6-inch) per serving | 12 servings: 1 tortilla (6-inch) per serving | |
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Diabetic Exchange: 1/2 Starch/Bread |
Diabetic Exchange: 1 Starch/Bread |
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12 corn tortillas (6-inch size) |
12 flour tortillas (6-inch size) |
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| warm water | warm water | |
| salt (optional) | salt (optional) | |
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Dip tortillas one at a time in warm water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each flour tortilla into 8 wedges, or each corn tortilla into 6 wedges. Fill a nonstick pan with a single layer of tortilla wedges, add salt if desired. Place close together but do not overlap. Bake in a 450'F oven for 3 to 4 minutes. Turn with a spatula, then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. Store in an airtight bag. | ||