Water Crisped Tortilla Chips Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 6 inch corn tortillas/Six 9 inch flour tortillas6
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 503 Calories from Fat 50

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 5 g25.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 638.9 mg26.6%

Total Carbohydrates 106 g35.2%

Dietary Fiber 5 g20.1%

Sugars 0 g

Protein 10 g20.1%

Vitamin A Vitamin C

Calcium 20.1% Iron 27.9%

*Based on a 2000 Calorie diet

Directions

1. Dip tortillas, one at a time, in hot water; drain briefly. Season tortillas to taste with salt, if desired. Stack tortillas; then cut the stack into 6 to 8 wedges.
2. Arrange wedges in a single layer on large baking sheets. Do not overlap wedges. Bake in a 500°F (260°C) oven for 4 minutes. With a metal spatula, turn wedges over; continue to bake until crisp and browned, about 2 more minutes. (At this point, you may let cool; then store airtight at room temperature for up to 5 days.)
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