I love any kind of chips – potato, corn, doesn’t matter – but they’ve been off limits because they I have a terrible reaction to them that doesn’t manifest itself until I hop up on my bathroom scales.
Well, yesterday I discovered a fabulous alternative to the potato chip or greasy tortilla chips, and I think they could qualify as a health food. I discovered a new product (at least new to me) at Wal-Mart. Packaged under the name “Smart & Delicious,” these whole grain flour tortillas are produced by LaTortilla Factory and are made with Extra Virgin Olive oil. One whole tortilla (they are whoppers) contains 100 calories and a whopping 13 grams of fiber which qualifies them for a measley 2 weight watchers points, in case you’re counting.
Flour tortilla chips are lighter and a little flakier than corn tortilla chips. The flour tortilla chips don’t store as well as the corn tortilla chips, but I doubt you’ll have any leftovers anyway! Make sure you make more than you think you’ll need. They will disappear faster than lightning.
Baked Tortilla Chips and Strips
This recipe reduces the fat compared to fried chips but still provides for a nice tasty tortilla chip. Tortillas can be cut into wedges (I used the scissors which allows you to cut shapes – leaves for fall, someone’s name, whatever). Use them for dipping or in strips for use in tortilla soup or salads.
I N G R E D I E N T S
One tortilla wrap for one or multiples for a crowd
seasonings (whatever you like) I used garlic powder, onion powder, cumin and cayenne pepper
I N S T R U C T I O N S
Preheat oven to 350 degrees
Cut tortillas and toss in a little olive oil. (I actually used olive oil spray Pam) Place in a single layer on a large baking sheet . Bake for approximately 10 – 15 minutes. I cooked mine for about 13 minutes then cut off the oven and let them crisp up a bit more. When ready to serve, break into chips and enjoy without guilt!