Tomato Basil Tortilla Chips
- Number of Servings: 1
Ingredients
1 package Ideal Protein Basil Soup Mix1/4 tsp Garlic powder1/4 tsp Salt1/8 tsp Onion powder1/4 tsp Italian Seasoning1/4 tsp Collagen Hydrolysate (Great Lakes Green Can)Dash Baking Powder1 tsp Olive Oil1 tsp Amore Sun Dried Tomato Paste3 Tbsp WaterSpray Oil
Preheat oven to 350 degrees. Prepare a rimmed cookie pan with parchment paper & spray with Pam.
In a bowl, mix all of the dry ingredients. In a small bowl, mix the wet ingredients. Add to dry ingredients, carefully mixing. Turn batter out onto the parchment & with greased hands (spray with some oil), pat out the batter very thinly.
Bake 17 minutes & remove. Using a pizza wheel, cut into serving sizes. Flip the chips over & continue cooking until crispy - at least 9-12 minutes depending on your oven (I use a convection oven). If they feel soft or have a give to the middle, return them to the oven for another 3 to 5 minutes.
Remove & allow to cool completely on a wire rack.
Serving Size: Makes 1 serving of 8 chips
Number of Servings: 1
Recipe submitted by SparkPeople user AHAPPYLIFE.
In a bowl, mix all of the dry ingredients. In a small bowl, mix the wet ingredients. Add to dry ingredients, carefully mixing. Turn batter out onto the parchment & with greased hands (spray with some oil), pat out the batter very thinly.
Bake 17 minutes & remove. Using a pizza wheel, cut into serving sizes. Flip the chips over & continue cooking until crispy - at least 9-12 minutes depending on your oven (I use a convection oven). If they feel soft or have a give to the middle, return them to the oven for another 3 to 5 minutes.
Remove & allow to cool completely on a wire rack.
Serving Size: Makes 1 serving of 8 chips
Number of Servings: 1
Recipe submitted by SparkPeople user AHAPPYLIFE.
Nutritional Info Amount Per Serving
- Calories: 166.4
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,380.1 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.7 g
- Protein: 20.1 g
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