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 Latinas.
Totopos light | Ingredients
1 package yellow corn tortillas
Olive oil spray
Sea salt (optional)
Preheat oven to 350˚F and cover a cookie sheet with parchment paper.
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 necessary).
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 the tortillas.
Remove from oven. You can serve immediately. If you are going to save them, let the cool down completely and place in a sealed container.
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