Baked Tortilla Chips*



(Shown with chipotle corn and bean salad)




Ingredients:
• Corn or whole wheat tortillas


Instructions:

Preheat oven to 375F.
Cut each tortilla into fourths.
Place on a cookie sheet covered with a Silpat,* parchment paper, or cooking spray **
Lightly spray or hand-pat each chip with water.
Sprinkle with herbs or seasonings, if desired.
Bake for 6 to 10 minutes (WATCH THEM LIKE A HAWK OR THEY'RE GUARANTEED TO BE OVER-COOKED)
Turn chips over and Bake another 8-10 minutes until crisp.

NOTES:
* A Silpat is a non-stick Silicone Baking mat. Nothing sticks to it and you can reuse.
** FYI "cooking spray" is 100% fat although the label says "fat free."   (If using the spray, a non-stick baking pan makes it even less likely that anything will stick).

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tagged this with Excellent 2012-12-15 12:47:37 -0500
commented 2012-09-26 08:16:39 -0400 · Flag
Chef AJ, we’re honored that you visited our site.
- Dr. Joe (Joe Adams, M.D.) Thanks for the excellent recipe.
tagged this with Excellent 2012-09-26 02:27:37 -0400
commented 2012-08-20 08:09:13 -0400 · Flag
This was good. Next time I’m going to try just one can of beans, and more tomatoes, and will drain the chopped tomatoes first. I think I’ll also substitute raw crunchy Vidalia onions instead of the scallions. The chips are awesome. You don’t need a sprayer, just smear some water on the tortillas with your hand, before baking.
published this page in Quick Recipes 2012-06-04 08:01:00 -0400