Yield: 1 Servings
|3||Flour tortillas, (6-inch)|
|Vegetable cooking spray|
|1 tablespoon||Grated Parmesan cheese|
|⅛ teaspoon||Ground red pepper|
|1 teaspoon||Black pepper|
Lightly coat each tortilla with cooking spray; cut each into 4 wedges.
Combine cheese and peppers in a small bowl; stir well, and sprinkle over tortilla wedges. Arrange wedges in a single layer on a baking sheet.
Bake at 350 degrees for 10 minutes or until crisp and lightly browned.
Yield: 1 dozen chips (serving size: 4 chips).
Per serving: 370 Calories; 9g Fat (22% calories from fat); 11g Protein; 60g Carbohydrate; 4mg Cholesterol; 596mg Sodium Recipe by: Cooking Light, May 1994, page 136 Posted to MC-Recipe Digest V1 #419 by igor@... on Jan 28, 1997.