Page 134 - 28_Days_of_Clean_Eating.sanet.cd

Baked Tortilla Chips

Vegan
These crunchy chips are simple to prepare and are the perfect
accompaniment to Fresh Salsa (page 297) or Chunky Guacamole
(page 300). Because they are baked, they’re low in fat, but they’re
still crisp and will scoop up your favorite dips efortlessly.

Cooking Tip: Don’t be tempted to crowd the pan with the tortilla
wedges. Baking them in single layers allows the chips to crisp up.
Bake them in two batches, if needed.

2 tablespoons coconut oil, 6 (8-inch) 100% whole-
for greasing wheat tortillas
¼ teaspoon salt
1. Preheat the oven to 425°F.
2. Coat a rimmed baking sheet with coconut oil.
3. Cut each tortilla into 8 wedges; brush the wedges evenly with the
coconut oil and sprinkle with salt.
4. Arrange tortillas in one layer on the prepared baking sheet. Bake
for 8 minutes or until crisp.
5. Let the chips cool. Serve.
Serves 8. Prep time: 10 minutes. Cooking time: 10 minutes. Total time: 20 minutes.

Per serving: Calories: 127 Fat: 5.3g Saturated Fat: 2.9g Protein: 3.8g
Carbohydrates: 18g Fiber: 3g

Snacks 133