Tortilla chips

I love salsa and chips, but I know that compared to salsa, regular tortilla chips have a lot of calories.   Are their any half-way decent substitutes that I can use?  I miss my chips and salsa...

I have read a lot on here about Veggie Chips.  I have not peronally tired them as chips are my biggest weakness so best to avoid all knds for me.  I am sure someone will tell us if it will work.....SLAPPY come on I know you know.....help us please.

I usually have celery sticks and carrots with my salsa now, but if I am really craving the chips, I bake whole wheat pitas into "chips"

    Cut pita in 1/2 into 2 rounds
    stack and cut into 8 wedges (16 total)
    Put on baking sheet (I spray mine w/ fat free cooking spray)
    Bake 10 min at 350- til crispy

They are much better for you- esp. in the sodium department

Hmm...the pita suggestion sounds interesting.  I'll have to try it this weekend.  Thanks.

I am so with you on the Chips and salsa thing.

That is truly my one weakness, I can sit down and eat them non-stop.

I have started eating salsa with Baked Tostido's still not that great in the calorie department, but better than regular chips. I have also found a really good cracker (wise crackers) that is relatively low in calories and very low in fat.

this is kind of a stretch, BUT if you cut jicama into then slices ("chips") you get a good low cal salsa dipper.

I do the pita trick - only I use tortillas.

La Tortilla facorty makes some that are only 50 calories per tortilla with 8 grams of fiber!  I spray mine with "I can't believe It's Not Butter" before baking - then use for salsa or if I want sweet - I sprinkle them with cinnamon and splenda.

Nivrush - um, what's jicama?

jicama.. pronounced "hick-a-ma"... is pretty good!

Description - Jicama, a legume, is grown for the large tuberous roots which can be eaten raw or cooked and are used as a source of starch. The jicama plant is a vine which grows to a length of 20 feet or more. The roots are light brown in color, and may weigh up to 50 pounds. Most of those on the market will weigh between three to five pounds. 

When i cross the mexican border for some browsing and/or shopping or visiting of our friends there, i normally go to this liquor store there that has a deli in back.. i get a fresh fruit salad that has melons, pears, apples, cucumber, and jicama in it.. its really good! Do a google search for more info! I'm not sure how else it tastes good as of yet, but i am thinking bout surfing the web for more info on it!

Regina

poohb.. just looked at ur profile.. ur in ny? so im not sure that jicama is available up there! according to the website i visited, its big in texas but i would say any of the southern states that border mexico have plenty of it! i live in brawley, ca and its at our local Vons *safeway* store year round!

I have to confess I am a  chips and salsa gal too.  my weakness.  now veggie chips are awesome but Ive never used them with my salsa.  they are good dipped in frenchonion dip or sourcream.  Pita chips are good for salsa.   Chips are my weakness and I honestly tell myself the salsa isnt bad for you so it kinda equals out.  I do try to buy all natural corn chips.  mmmmmmmmm chips and salsa!!!! 

I love Jicama... I have to get some this weekend... I cave to my tortilla chip craving on saturday nigt and have the baked doritos.

I can find jicama here in any grocery store in Anchorage.  If we have it in Alaska, I'm sure you can find it in the Lower 48 anywhere.  It is great in salads, adds nice crunch.

I like the wheat pitas idea, I'll have to try that.

ive seen those before and always wondered!

jicama's is KINDA like a cross between a crunchy apple and a raw potato.  sounds weird, but it's a pretty neutral taste.  also good w/ lime juice and salt (and chile powder, supposedly).  you can grate it in the food processor, add minced jalepeno, chopped cilantro, lime juice and salt and pepper for a slaw-type of concoction.

I could eat jicama all day!  First had it on a vacation to Mexico - and have been addicted ever since.  Thats where I got my Mango addiction too - now - if I could figure out how to cut the darn things so I get more fruit instead of pith:)

i made a good mango salsa the other day to eat with fish tacos.  i know what you mean about it being difficult to get the fruit, though.  i peel it first, then cut as many chunks off on either side of the pit as possible.  (then i suck the pit, but i guess that's not helpful here).  but if you dice a mango w/ some minced jalepeno, lime juice and zest, and salt and pepper, really good w/ fish or chips (not so sure about it with fish&chips) =)

I have always made tortilla chips the BAD way...deep fried.  I just cut up flour tortillas and fry till crispy.  So BAD.  I don't make them as often as I used to because I cannot control myself...they are awesome.  One of my weaknesses for sure!

One more plug for the lowly tostada, which is what the chips are based on.  A 6" round corn tostada is 50 calories.  Compared to counting chips, tostadas make it easier to keep track of how much you're eating.  A round tostada makes a good platform for your salsa, bean dip, cilantro, cheese, lettuce, etc. - eat it like an open face sandwich.  I've even used them as low cal stand-ins for pie crust, topping them with fruit fillings.  If the tostada isn't crisp enough, microwave it for 30-60 seconds before putting on the toppings.