Balance the hot bean-and-cheese-topped chips with cool salsa, guacamole, and sour cream for a party appetizer that is always in demand.
to 12 mins
to 5 mins
Prepare and bake the homemade chips as directed; cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with fresh chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
148 calories; total fat 7g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 20mg; sodium 220mg; potassium 145mg; carbohydrates 14g; fiber 2g; sugarg; protein 9g; vitamin aRE; vitamin a 243IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 202mg; iron 1mg.