Baked Tortilla Chips ( Diabetic Recipe)
by Tarla Dalal
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A quick, easy-to-make, healthy starter which is a popular choice in Mexico. The tortillas are baked and made with minimal oil from a blend of whole wheat flour and maize flour instead of the traditional Mexican tortillas made with refined flour which are also deep fried. Whole wheat flour has been used as it abounds in fibre which aids in controlling blood sugar and cholesterol levels. Enjoy these chips with tomato salsa and get your taste buds going by enjoying its lively flavours. You can also make a large batch of these at one go and store them in an air-tight container for the contingencies when hunger strikes... unexpectedly.
- Combine all the ingredients in a bowl and knead into a soft dough using hot water.
- Divide the dough into 6 equal portions.
- Roll out each portion between two sheets of plastic into a thin circle of 175 mm. (7") diameter. Dust the tortillas generously with flour to make the rolling easier.
- Lightly cook the tortillas on a non-stick pan.
- Cut each tortilla into 6 triangular pieces.
- Place the tortilla pieces in a single layer on a non-stick baking tray.
- Bake at 190°c (380°f) for 7 to 8 minutes or until the tortilla chips are crisp and lightly browned.
- Cool and store in an air-tight container.
Nutrient values per serving
|Amt|| 26 gm|
|Energy|| 58 kcal|
|Protein|| 1.8 gm|
|Cho|| 10.1 gm|
|Fa t|| 1.1 gm|
|Vit A|| 15.1 mcg|
|Vit C|| 0.9 mg|
|Calcium|| 5.7 mg|
|Iron|| 0.6 mg|
|F.Acid|| 3.2 mcg|
|Fibre|| 0.5 gm|
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