Diario de snakeyjane, 15 jun. 17

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Made my own tortilla chips

Ver Calendario de Dieta, 15 junio 2017:

1472 kcal

Grasa: 64,43g | Prot: 48,89g | Carbh: 175,79g. Desayuno: R.W. Knudsen Family Simply Nutritious Lemon Ginger Echinacea, Coffee, Almonds, Sunkist Minneola Tangelo Orange, Trader Joe's Organic Whole Milk Yogurt. Almuerzo: Apples, Brown Rice, Chicken Thigh, Cooked Broccoli (Fat Not Added in Cooking). Cena: Fresh Foods Market Thai Style Chicken Coconut Curry Soup. Pasa Bocas / Otros: Hummus, Jif Creamy Peanut Butter, Extra Virgin Olive Oil, Mission Yellow Corn Tortillas. más...

24 Seguidores Apoyo

Comentarios

Looks good!

15 jun. 17 por el miembro: mockingbird231

Delish

15 jun. 17 por el miembro: Anita Love

Toasty! Yum!

15 jun. 17 por el miembro: Jpeits

Scrumptious! How were they?

16 jun. 17 por el miembro: sunshinetrugillo

Nice job

16 jun. 17 por el miembro: Racheal Marie

how did you make them?

22 jun. 17 por el miembro: pipgirl_el

Thanks all! Does anyone know how to get to notifications on the mobile app? @sunshinetrugillo, they were good, but I over cooked them just a little. @pipgirl_el, here is the recipe I used: "Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve."

06 jul. 17 por el miembro: snakeyjane


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