Baked Lime Tortilla Chips
4 corn tortillas
Kosher salt, or coarse sea salt
Preheat oven to 350 degrees. Rub both sides of each tortilla with the cut lime. Stack the tortillas and cut into 1/8ths using a pizza cutter or large knife. Spread into a single layer on a broiler pan. Sprinkle lightly with salt. Bake for 10 minutes, or until crisp and just starting to brown at the edges. Let cool fully before storing in an airtight container.
Creamy Salsa Dip
2 tablespoons salsa (I used salsa from a jar, but you could use homemade)
2 tablespoons cottage cheese purée (recipe below)
Mix until combined and serve with a side of chips.
The base for the creamy salsa is made by pureeing 1/2 cup low fat (1%) cottage cheese with 1/2 tablespoon cider vinegar (May add more to taste) and white part only of a finely diced scallion.
This also makes an excellent low fat topping for a baked potato.
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