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Baked Tortilla Chips

Makes 72 chips (about 5 servings)

Fat-free baked chips are quick to make using any good-quality corn tortillas. Extra thin tortillas (now offered by several companies) make especially light and crunchy baked chips.

6 - 8 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
12 corn tortillas
1/4 teaspoon salt (optional)

Preheat oven to 350˚F.

Combine the lime juice, chili powder, and cumin in an 8" pie plate or similar dish. Dip each tortilla into the lime mixture, then place them in a stack on a cutting board. Using a chefís knife, cut through the stack, dividing the tortillas into six wedges.

Arrange the tortillas in a single layer on a wire baking rack (see note). Sprinkle with salt, if using. Bake for 10 to 15 minutes, or until the tortillas are crisp and just beginning to brown on the edges. Watch carefully because they burn quickly.
Remove from oven to cool.

These chips are the crispiest when eaten within one day. Stored in an airtight bag or container, leftover Baked Tortilla Chips will keep for up to one week.

Note: If you donít have a wire baking rack, you can use a sheet pan to bake these chips. Place chips in a single layer and bake as directed.

Per serving

  • Calories: 138
  • Fat: 1.6 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 10.6%
  • Cholesterol: 0 mg
  • Protein: 3.6 g
  • Carbohydrates: 29.4 g
  • Sugar: 1.6 g
  • Fiber: 3.5 g
  • Sodium: 103 mg
  • Calcium: 109 mg
  • Iron: 1 mg
  • Vitamin C: 4.9 mg
  • Beta Carotene: 41 mcg
  • Vitamin E: 0.2 mg

Source: The Survivorís Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.