These spicy chips would be the perfect accompaniment to Spicy Pea Guacamole.
¼ cup fresh lime juice
2 teaspoons chili powder
½ teaspoon coriander
¼ teaspoon salt
8 corn tortillas (6 inches), each cut into 6 wedges
1. Preheat the oven to 400°F. Spray 2 large baking sheets with nonstick cooking spray.
2. In a small bowl, whisk together the lime juice, chili powder, coriander, and salt. Dip the tortillas wedges into the lime mixture.
3. Place the tortilla wedges on the baking sheets and bake 8 to 10 minutes, or until lightly browned, turning them over halfway through the baking time. Transfer the chips to a wire rack to cool. Makes 4 servings
Lemon-Curry Corn Chips Substitute fresh lemon juice for the lime juice. Use 2 teaspoons curry powder instead of chili powder. The coriander and salt remain the same.
|good source of: fiber, folate|
The tiny, round, yellow-tan seeds of the coriander plant have no flavor resemblance to the plant’s leaves (which are commonly called cilantro). Coriander comes both as whole seeds and ground. Pungently spicy, yet sweet and slightly fruity (like an orange), coriander is a key component in curries and is often used in spice cakes and cookies.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.