FRIED CORN TORTILLA CHIPS (WITH CINNAMON SUGAR)
Start to finish: 10 minutes
Servings: 2
Canola or vegetable oil, for frying
1/2 teaspoon cinnamon
1 teaspoon sugar
Pinch salt
Four 6-inch fresh corn tortillas
Into a large saucepan, pour about 1/2 inch of oil. Set the pan over medium-high and heat until it reaches 400 F on a deep-fry thermometer. If you don’t have a thermometer, heat the oil until it shimmers and bubbles slightly when the tip of a wooden spoon is gently lowered into it.
In a small dish, mix together the cinnamon, sugar and salt, then set aside. Line a plate with paper towels and have nearby.
Cut each tortilla into 6 wedges. Two or 3 at a time, use a slotted spoon to lower the wedges into the oil. Cook for about 15 seconds per side, then use the slotted spoon to transfer to the paper towel-lined plate. Immediately sprinkle with a bit of the cinnamon-sugar mixture. Repeat with remaining tortilla wedges, then serve immediately.
Nutrition information per serving: 180 calories; 70 calories from fat (39 percent of total calories); 8 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 26 g carbohydrate; 3 g fiber; 2 g sugar; 3 g protein; 85 mg sodium.
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SALT AND PEPPER BAKED WHOLE-WHEAT TORTILLA CHIPS
Start to finish: 15 minutes
Servings: 2
Olive oil cooking spray
Two 8-inch whole-wheat tortillas
Kosher salt and ground black pepper
Heat the oven to 400 F. Lightly coat a rimmed baking sheet with cooking spray.
Cut each tortilla into 8 wedges, then arrange them on the prepared baking sheet. Spritz the tops of the tortilla wedges with cooking spray, then season them lightly with salt and pepper. Bake for 8 to 10 minutes, or until crisp and lightly browned. Remove from the oven, let cool for a moment, then taste and season with additional salt and pepper, if needed.
Nutrition information per serving: 140 calories; 25 calories from fat (18 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 22 g carbohydrate; 2 g fiber; 1 g sugar; 4 g protein; 410 mg sodium.
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BAKED WHOLE-WHEAT PITA CHIPS
Start to finish: 25 minutes
Servings: 2
Two large whole-wheat pita pockets
Olive oil
Kosher salt
Garlic powder
Smoked paprika
Heat the oven to 400 F.
Split each pita pocket into 2 rounds. Cut each round into 8 wedges, then place all of the wedges in a large bowl. Drizzle the wedges with olive oil, tossing as you drizzle to ensure all are evenly coated. Sprinkle the wedges with salt, garlic powder and smoked paprika, tossing to coat evenly.
Arrange the wedges in an even layer on a rimmed baking sheet. Bake for 15 to 20 minutes, or until crisp and lightly browned. Serve immediately.
