Serves: 48
1. Heat oven to 375°.
2. Brush tortillas lightly with butter. Sprinkle with chili powder. Cut each tortilla into 12 wedges or pieces with kitchen scissors. Place in single layer in 2 ungreased jelly roll pans, 15 1/2 X 10 1/2 X 1 inch, or on 2 cookie sheets.
3. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.
*Do not use vegetable oil spreads.
NUTRITION FACTS: Calories 15 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 2mg Sodium 5mg Carbohydrate 1g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Serving is free
Baked Pita Chips: Split 6 pita breads (6 inches in diameter) around edge with knife to make 12 rounds. Brush with melted butter. Sprinkle with dried basil leaves and grated Parmesan cheese if desired. Cut each round into 8 wedges. Bake as directed.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Tortilla Chips recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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