If store-bought tortilla chips are too salty for you, give these homemade Southwestern chips a try. You’ll be pleasantly surprised at how quick and easy they are to make, and you’re sure to enjoy their spicy kick!
—KIM SUMRALL APTOS, CA
START TO FINISH: 20 MIN. • MAKES: 2 SERVINGS
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
4 corn tortillas (6 inches)
Cooking spray
1. In a small bowl, combine the first six ingredients. Stack the tortillas; cut into six wedges. Arrange in a single layer on a baking sheet coated with cooking spray.
2. Spritz the wedges with cooking spray; sprinkle with seasoning mixture. Bake at 375° for 9-10 minutes or until lightly browned. Cool for 5 minutes.
PER SERVING 12 chips equals 138 cal., 3 g fat (trace sat. fat), 0 chol., 85 mg sodium, 26 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 1 1/2 starch, 1/2 fat.