If you can’t find tomato-basil tortillas, substitute another flavored tortilla or even plain tortillas. Serve the chips on their own, with salsa, or with a chunky bean dip.
1/4 cup fresh lemon juice
2 teaspoons vegetable oil, such as olive or canola oil
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
4 sun-dried tomato-basil flour tortillas (8 inches), each cut into 8 wedges
1. Preheat the oven to 400°F. Line 2 large baking sheets with foil and spray the foil with nonstick cooking spray.
2. In a small bowl, whisk together the lemon juice, oil, garlic powder, oregano, cayenne, and salt. Dip the tortillas wedges into the lemon mixture.
3. Place the tortilla wedges on the baking sheets and bake 8 to 10 minutes, or until crisp and lightly browned, turning them over halfway through the baking time.
4. Transfer the chips to a wire rack to cool. Makes 4 servings
Spicy Mexican Chips Use lime juice instead of lemon juice, and ground cumin in place of the oregano.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.