Paulette Vickery's Recipes

BB: HOMEMADE TORTILLA CHIPS

appetizers

1 pkg corn or flour tortillas
1 single cumin, to taste
1 single light salt, to taste

Cut stack of tortillas into 8 wedges each. One package contains 25 tortillas. Corn tortillas are lower than flour tortillas in fat. Spread wedges in a single layer on a baking sheet. Sprinkle with cumin, and light salt. Bake at 375 degrees, about 10 minutes, or until dry and crisp. Monitor chips so they will not over brown, and turn after 5 minutes. Store in an air tight container. When serving, freshen chips in microwave for 1 minute. Let sit about 5 minutes before serving, or chips will be soft and chewy. Makes about 200 chips. Allow 20 chips per serving. Per serving: fat 2.7 G, cholesterol 0 MG, fiber 4 G, calories 167, 14 percent calories from fat, protein 5 G, carbohydrate 32 G, sodium 132 MG.

Yield: 12 servings



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