baked wheat tortilla chips.
July 17, 2008

Chips and dip are mmm good. . . . but the fat and calories in the chips are mmmm not.  But this doesn’t mean you can’t dip your chips with the best of them.  You just have to make them yourself.  And while you’re at it, why don’t you make those whole wheat chips?

Baked Wheat Tortilla Chips

Ingredients

I would . . .

You could . . .

6 whole wheat, soft-taco-size tortillas

 

Cooking spray

 

Salt, cumin, and chili powder to taste

any spices you like

Preheat oven to 350 degrees.  Cut each tortilla into 8 triangles by cutting the tortilla in half, halving the halves, and halving the quarters.  Arrange tortillas on two baking sheets covered with cooking spray.  Sprinkle tortillas with salt, cumin, and chili powder to taste.  Bake for approximately 17 minutes until the chips begin to curl away from the baking sheet.  Serve with a dip of your choice (may I suggest Creamy Basil Pesto Dip?)

Yield

3 cups

Recipe Extras

Sex It Up By:

 

Adding

ancho chile powder, lime juice

Calling it

Whole Wheat Crisps

Cooking Tip:

You can use a pizza cutter to make quick work of cutting the tortillas.

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