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Chips ‘n’ Dip (Stage 7)
INGREDIENTS:
  • - 4 standard size corn tortillas, cut like a pie into either 4 or 6 triangular pieces
  • - Olive oil spray
  • - ¼ tsp. each cumin and chili powder
  • - Pinch of salt
  • - 1 recipe Black Bean Mango Salsa

Heat Oven to 400* and spray sheet pan with olive oil spray. Arrange triangular pieces of corn tortillas evenly over sheet pan, and then spray with olive oil. Sprinkle cumin, chili powder and pinch of salt over the corn tortilla pieces. Bake until lightly browned, remove from oven to cool. They should finish crisping up when cooling. Top with black bean mango salsa and enjoy as an appetizer; try this combined with protein + non-starchy veggie to make a balanced meal.

Prep Time 00:05; Cook Time 00:10; Total Time 00:15; Calories 215; Carbohydrates 46g; Fat 1g; Protein 6.5g; Serving Size 1; Sodium 222.5mg; Recipe Yield 4

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