I like the idea of mixing traditional with non-traditional things. Today was one of those mixes. Today was the baptism of my sweet niece Payton and is also National Tortilla Chip Day. Payton's momma incorporated the two and she did not even know it!
Most after-baptism party's I have attended serve cake, breakfast casserole, ham and other traditional brunch items. Not today! We celebrated National Tortilla Chip Day with a fiesta: breakfast tacos, homemade guacamole, homemade salsa, homemade chips and sticky buns. It was a fiesta to remember and one that honored a special little lady in our lives.
Try my favorite recipe for a healthier tortilla chip. Much better than the baked ones you can buy, super easy to make and full of flavor and crunch.
Chili Lime Tortilla Chips
From EatingWell: January/February 2009 Yield: 6 servings, 8 chips each Active Time: 30 minutes Total Time: 30 minutes
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1. Position oven racks in the middle and lower third of oven; preheat to 375°F.
2. Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.
3. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).
Tips & Notes
Make Ahead Tip: Store in an airtight container for 1 to 2 days.
Nutrition Per serving: 142 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 2 g fiber; 169 mg sodium; 10 mg potassium. 2 Carbohydrate Serving