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Wednesday, March 16, 2011

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Hot-Mama Chips-n-Dip

A creamy alternative to salsa, this low-fat, low-cholesterol, high protein dip has lots of Vitamin C and Calcium! Who knew making your own corn chips could be so easy? And as long as the oven is already heated up, you can throw in that batch of chocolate chip cookies you've been craving. We won't tell.

One-Hot-Mama Afternoon Chips-n-Dip

2 corn tortillas
cooking spray

½ cup plain nonfat yogurt
1 jalapeno, finely chopped (seeded for milder flavor)
1/4 tsp. salt (to taste)

Oven 425

Lightly oil or spray a cookie sheet. Cut the corn tortillas into wedges, and place the wedges onto the cookie sheet in a single layer. Bake in preheated oven for 6-8 minutes, until crisp, but not too brown! Cool on cookie sheet, and store unused portions in an airtight container.

Chips can be salted, if desired, by lightly brushing with a salt-water solution before baking.

While the chips are baking, mix yogurt, jalapeno (start with half, and increase if desired), and salt in a small bowl. Store unused portion in refrigerator - it makes a great topping for taco night.

(You can always double/triple the recipe so you have some left for tomorrow!)

Nutritional Information for one serving (one recipe as made above):

Calories: 170
Fiber 2.5 g 10%
Fat 1g 2%
Saturated Fat .5g 2%
Cholesterol 2.5mg 1%
Potassium 255mg 7%
Protein 7g
Iron 5%
Calcium 24%
Vitamin C 42%
Vitamin A 4%


Amy Smith said...

I make corn chips at home -- but I fry them in coconut oil in our cast iron skillet instead. (Much healthier than vegetable oil.) They are AMAZING!

April said...

This sounds good! I think I'd serve these with a hearty pico de gallo as well.

Laura said...

Love this! I really need to find recipes to use up a lot of plain yogurt - of course it is whole milk yogurt I have to use up....daughter got sick & then all of the sudden developed a lactose intolerance so I've eliminated as much dairy as possible to be on the safe side.

Lara + Chris said...

This sounds DELISH. Totally saving this.