Wednesday, March 16, 2011
One-Hot-Mama Afternoon Chips-n-Dip
2 corn tortillas
½ cup plain nonfat yogurt
1 jalapeno, finely chopped (seeded for milder flavor)
1/4 tsp. salt (to taste)
Lightly oil or spray a cookie sheet. Cut the corn tortillas into wedges, and place the wedges onto the cookie sheet in a single layer. Bake in preheated oven for 6-8 minutes, until crisp, but not too brown! Cool on cookie sheet, and store unused portions in an airtight container.
Chips can be salted, if desired, by lightly brushing with a salt-water solution before baking.
While the chips are baking, mix yogurt, jalapeno (start with half, and increase if desired), and salt in a small bowl. Store unused portion in refrigerator - it makes a great topping for taco night.
(You can always double/triple the recipe so you have some left for tomorrow!)
Nutritional Information for one serving (one recipe as made above):
Fiber 2.5 g 10%
Fat 1g 2%
Saturated Fat .5g 2%
Cholesterol 2.5mg 1%
Potassium 255mg 7%
Vitamin C 42%
Vitamin A 4%