Title: No-Fry Tortilla Chips (Diabetic)
Categories: Appetizer Diet Diabetic
Yield: 6 Servings

1	pk	(12 oz) or 12 corn tortillas
		********** OR **********
1	pk	(14 oz) or 10 flour tortilla 10-inch size
		Salt (optional)

1. Immerse tortillas one at a time in water. Let drain briefly, then lay flat. 2. If desired, sprinkle tops lightly with salt. 3. Cut each tortilla into 6 to 8 wedges. 4. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but DO NOT overlap. 5. Bake in a 500 degree F. oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.) Makes 6 servings or 12 cups.

Nutritional information per 2 cup serving (about 12 to 16 chips) corn: calories - 113, protein - 4 gm., fat - 2 gm., carbohydrates - 22 gm., cholesterol - 0, sodium - 90 mg., potassium - 88 mg., fiber - 1.7 gm. Diabetic Exchanges: Starch/Bread - 1 1/2.

Nutritional information per 2 cup serving (about 12 to 16 chips) flour: calories - 157, protein - 5 gm., fat - 5 gm., carbohydrates - 26 gm., cholesterol - 0, sodium - 46 mg., potassium - 136 mg., fiber - 3.26 gm. Diabetic Exchanges: Starch/Bread - 1 1/2, Fat - 1.

FROM: The U.C.S.D. Healthy Diet for Diabetics by: Susan Algert, M.S., R.D., Barbara Grasse, R.D., C.D.E., Annie Durning, M.S., R.D. copyright 1990

NOTE: Fat Free Flour Tortillas are now available on the market, so you could use them and greatly reduce the fat content in the flour tortilla chips. You might want to lightly spray the baking sheet with a vegetable cooking spray to further insure that the chips don't stick as there is no fat in the tortillas. These would be wonderful with the Bean Dip (Diabetic) and the Chili Con Queso (Diabetic). (Trish)

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