A creamy alternative to salsa, this low-fat, low-cholesterol, high protein dip has lots of Vitamin C and Calcium! Who knew making your own corn chips could be so easy? And as long as the oven is already heated up, you can throw in that batch of chocolate chip cookies you’ve been craving. We won’t tell.
One-Hot-Mama Afternoon Chips-n-Dip
2 corn tortillas
Â½ 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%