No-Fry Tortilla Chips


Corn tortilla chips


Flour tortilla chips
12 servings: 1 tortilla (6-inch) per serving 12 servings: 1 tortilla (6-inch) per serving

Diabetic Exchange: 1/2 Starch/Bread

Diabetic Exchange: 1 Starch/Bread


12 corn tortillas (6-inch size)


12 flour tortillas (6-inch size)
warm water warm water
salt (optional) salt (optional)


Dip tortillas one at a time in warm water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each flour tortilla into 8 wedges, or each corn tortilla into 6 wedges. Fill a nonstick pan with a single layer of tortilla wedges, add salt if desired. Place close together but do not overlap. Bake in a 450'F oven for 3 to 4 minutes. Turn with a spatula, then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. Store in an airtight bag.