Homemade Tortillas & Baked Tortilla Chips

You'll love the healthy homemade versions of these mexican nutrient favorites – bootleg tortillas & baked tortilla chips!

This week I'1000 prepping for a Studio 5 segment where I'll exist sharing one of my favorite healthy tweaks – homemade tortillas & broiled tortilla chips! Plus, a whole agglomeration of succulent healthy means to use them! We'll exist talking salty chips, cinnamon chips, and of grade lots of healthy real nutrient dip recipes!

If you're a Utah local make certain to watch on Thursday at 1:00pm. Don't worry if y'all miss it though, I'll brand sure to post a video clip on the blog…every bit long as I don't practice anything horribly embarrassing. 😉 Either way, I'k sure we'll get yous craving mexican food and these yummy homemade favorites!

You actually practise accept to give these recipes a try! They are so much easier than you lot would ever approximate and Then yummy! I bet you'll never go back to store-bought over again!

First of all, here is the recipe for Bootleg Corn Tortillas.

Make those babies first, consume a few fresh out of the pan, jump for joy, and and so come up back hither to turn them into crispy, salty, delicious homemade baked chips! YUM!

Homemade Tortillas & Baked Tortilla Chips

• 4 homemade corn tortillas or homemade whole wheat tortillas
• 1 tablespoon extra virgin olive oil
• coarse sea salt

1. Preheat oven to 350 degrees F. Line the bottom of one or 2 blistering sheets with foil or lightly glaze with oil.
2. Very lightly castor or spray both sides of each tortilla with olive oil {I apply and love a Misto Olive Oil Sprayer}. Stack the tortillas in a pile and cut into 8 wedges.
3. Arrange the wedges on the baking sheet in a single layer. Sprinkle with ocean common salt.
4. Bake in preheated oven for 8-12 minutes. Rotate the pans halfway through to avert called-for in hot spots. The chips are washed when the edges are crisp and dry. They volition still exist slightly flexible in the eye, simply will continue to well-baked every bit they cool.
5. Remove the trays from the oven and allow cool. Exam a chip when they are more often than not cooled and if it isn't as crisp as you like, return the tray to the oven for two-iii more minutes.
6. Store leftovers in an airtight plastic pocketbook or container.

Actual nutrition info may vary based on exact ingredients used. Discover complete nutrition info on MyFitnessPal as FG8 Baked Tortilla Chips.

Serving size:8 chips {recipe makes four servings} Calories:103 Cobweb:1.3g Poly peptide:2g

3.two.2925

Looking for more good for you real food recipes?

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Source: http://blog.feelgreatin8.com/homemade-tortillas-baked-tortilla-chips/

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