Baked Tortilla Chips

Servings: 16 chips

Serving Size: 1 chip

Yield: 128 chips

16 corn tortillas

Cooking spray

chili powder, sea salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Cut each tortilla into 8 triangles using a sharp knife or pizza cutter.
3. Place as many triangles as will fit on one layer on a baking sheet
4. Spray triangles lightly with cooking spray
5. Lightly coat triangles with chili powder, sea salt, and pepper to taste.
6. Cook each baking sheet in the oven for about 10 minutes or until chips start to turn light brown and crisp up.
7. Place finished chips in basket and enjoy!

Nutrition Facts (16 chips)

Regular Tostitos:172 calories; 8.6g fat; 1.2g saturated fat; 2.5g protein; and 1.2g fiber.

Our Recipe: 150 calories; 3.5g fat; 0g saturated fat; 2g protein; and 2g fiber.

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Tangy Black Bean Dip

Servings: 8

Serving Size:1/4 cup

Yield: Approx 2 cups

1 can black beans

2 T well-mixed tahini

3 T freshly squeezed lime juice

1 T olive oil

2 minced garlic cloves

1 t ground coriander

1 t ancho chile powder

1/2 t ground cumin

¼ cup chopped cilantro

coarse salt and pepper to taste

1. Rinse beans in the sink. 
2. Add all of the ingredients into a food processor or blender except the cilantro and salt and pepper.  Blend mixture together.
3. If the mixture is too thick, add 1 T of cold water at a time to smooth the consistency. 
4. When blended scoop into bowl and stir in cilantro.
5. Season to taste.

Nutrition Facts

74 calories; 3.9g fat; 0.5g saturated fat; 3g protein; and 3.1g of fiber.

*Recipe Adapted from  Trish Lobenfeld and Amy Topel (2009)