Info
- Course: Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
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Baked Tortilla Shoestrings
Cookbook
Baking the tortillas avoids frying them in fat, although it makes them a bit tougher and some say less flavorful. But sprinkling the tortillas with water before baking and using a seasoning “dust” enhances the flavor so you hardly miss the fat.
You can bake corn or flour tortillas. Different “dusts” vary the flavor.
Yield : 6 or more servings
Prep Time : 10 minutes
Ingredients
- 12 corn or wheat-flour tortillas (6- to 8-inch size)
- Dust of your choice, such as Southwestern seasoning salt or rub, ground pure red or green chile, dry Southwestern salad dressing, or dip mix
Directions
1. Preheat the oven to 425°F. Place the tortillas on a cutting board and cut them into 4 to 6 pieces (4 used to be traditional for the corn tortillas and 6 for the wheat). Arrange evenly on 1 large or 2 medium baking sheets.
2. Dip your fingertips into a small bowl of water and sprinkle the tortillas, or spray with a mister. Place the tortillas in the oven and bake for 5 minutes. Turn each piece and bake for 5 minutes longer.
3. Remove from the oven and lightly sprinkle with whatever seasoning you wish, or shake the pieces in a bag containing the seasoning. These chips are best served warm. Freeze any remaining for reheating and serving later.
© 1998 Jane Butel
Nutritional Information
Nutritional information is provided by the author.
Per serving: (1/6 recipe or 2 corn tortillas):Calories 115, Protein 3 g, Carbohydrates 24 g, Fiber 3 g, Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 84 mg. (Analyzed without seasonings.)
