Peppered Tortilla Chips
tablespoons olive or cooking oil
8-inch flour tortillas
- In a small bowl combine paprika, salt, and pepper. Brush oil over tortillas; sprinkle with paprika mixture. Cut each tortilla into 8 wedges. Spread on an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 8 to 10 minutes or until chips are crisp and edges are lightly browned. Serve with salsa, if desired. Makes about 4 cups (8 1/2-cup servings).
From the Test Kitchen
Cool. Store in airtight plastic bag up to 3 days at room temperature.
Nutrition Facts(Peppered Tortilla Chips)
- Per serving:
- 75 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 93 mg sodium,
- 7 g carb.,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet