Thursday, 11 June 2015

Crispy barbecue chips

Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Recipe contributed by diabetic cooking "Great tasting recipe for the entire Family" by Jean Pare, published by Company coming.

These don't have to be in wedges; they can be cut into irregular shapes. Pile in a bowl for a sanck with friends. Try with black bean and corn salsa.

Spicy barbecue sauce 1/3 cup 75 ml
Olive oil 2tsp. 10ml
Sesame seeds 2tsp. 10ml
Garlic powder 1/8 tsp. .5 ml
Whole wheat flour tortillas (10 inch, 25 cm, size) 4 4
Combine first 4 ingredients in small dish.
Brush both sides of tortillas with barbecue sauce mixture. Cut each into 10 wedges. Arrange wedges in single layer on large baking sheet. Bake on bottom rack in 450 degree F (175 degree C) oven for 8 minutes. Turn wedges. Bake for 8 minutes until crispy and browned. Make 40 chips.
2 chips; 42 calories; .8 g total fat (.1 sat., 0g cholesterol); 77 mg sodium; 1g protein; 7g carbohydrate; trace dietary fiber
Choice; 1/2 grains & starches

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