General
| Servings/Makes: | 8 |
|---|---|
| Total Time: | 20 mins |
| Type: | Appetizer |
| Attributed to: | Betty Crocker |
| Web Source: | http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=36421 |
| Tried: |
Ingredients
| Ingredient | Amount |
|---|---|
| Butter or Margarine | 2 tbsp melted |
| Chili powder | 1/2 tsp |
| Tortillas | 8 corn or flour (6 inches in diameter) |
Nutritional Information
| Calories: | 130 (Calories from Fat 35) |
|---|---|
| Fat: | 4g (Saturated Fat 1g) |
| Cholesterol: | 0mg |
| Sodium: | 110mg |
| Carbohydrates: | 21g |
| Fiber: | 2g |
| Protein: | 3g |
| Daily Values: | Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 4% |
| Exchanges: | 1 Starch; 1 Fat |
| Diabetic Friendly: |  |
| Low Fat: | |
Directions
Heat oven to 400ºF.
Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.)