Light totopos. I promised
to publish a couple of recipes for this Super Bowl and this one is a must: no fat
chips, diet chips (an euphemism, I know), in two words: light totopos.
And these chips, which go great
with guacamole, salsa and they are wonderful to make nachos, are wonderful
because they aren’t fried!
They are baked. They are so crunchy. And they are so addictive! So my suggestion is to bake
many, a lot, tons because they won’t last!
Ah! Another element to consider,
while making these tortillas chips, is to use tortillas that are not so fresh,
to prevent breaking.
I hope you like this recipe that
I published for the first in Mamás
Totopos light |
1 package yellow corn tortillas
Preheat oven to 350˚F and cover a cookie sheet with
Pile 3-4 tortillas and cut them in half. Then cut each half
into 3 triangles, as if it were a pizza.
Arrange the tortilla chips in the tray and sprinkle with a
little cooking spray.
Sprinkle a little salt (although in my opinion this is not
Bake turning with a spatula occasionally, for 8-10 minutes,
until the chips start to brown. The oven time will depend on how dry (old) are
Remove from oven. You can serve immediately. If you are
going to save them, let the cool down completely and place in a sealed
Etiquetas: Mexican cuisine, nachos, tapas