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Kids ate them up and wanted more.
Tossed with a minimal amount of oil, these chips taste fried, even though they’re baked.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Leaving tortillas in a stack, cut into 6 wedges. Toss tortilla wedges in the oil and arrange in a single layer on two cookie sheets. Bake, rotating each sheet from front to back and from upper to lower positions after 8 minutes, until crisp and golden brown, about 12 minutes total. Season hot chips with salt and serve.
Recipe courtesy of Pam Anderson, author of The Perfect Recipe for Losing Weight & Eating Great (2008). Be sure to try the Classic Texas Caviar to pair with the tasty I Can't Believe They're Not Fried Tortilla Chips.
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Kids ate them up and wanted more..
These are great! I tried these with cinnamon and some with taco seasoning and the kids just love them!!!.
* Disclaimer: Nutrition information is based on the ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients or garnishes. Nutritional values represented are composite averages and may vary according to freshness, variety or differences in preparation. Altering cooking methods or substituting any ingredients may change the posted nutrition information significantly.
You should consult a physician in all matters relating to health before making any significant lifestyle or dietary changes. The information contained in or made available through this site is intended to help you make informed decisions about your health, not to replace or substitute for the services of trained health professionals. The nutrition information provided for each recipe is determined by a database analysis using the ESHA Genesis R&D program.
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