1. 1,500 g. potatoes, skinned
2. 25 g. shredded wheat, finely chopped
3. 1 tsp. garlic powder
4. ½ tsp. ground pepper
5. 2 tbsp. CapTri® 

Preheat oven to 450 degrees. Cut potatoes into 1 inch pieces and place in a shallow baking pan. Mix all other ingredients, pour over potatoes and stir to coat evenly. Place pan on bottom shelf of oven and bake for 1 hour (or until crispy and brown), stirring every 15 minutes.

1. ½ cup boiling water
2. 2 tbsp. CapTri®
3. 125 g. cornmeal
4. chili powder to taste (no more than ¼ tsp.)
5. Popcorn salt  

Preheat oven to 350 degrees. Pour water over CapTri®, cornmeal and chili powder. Mix well with fork until dough balls itself together. Shape into small, ¾ to 1 inch balls and place on nonstick cookie sheet. Press flat, as flat and thin as possible. Place balls so that they do not touch. Balls can be flattened into any shape (triangle, oval, rectangle, etc.). Sprinkle lightly with pinches of popcorn salt and bake for 30 minutes until edges just start to brown. Chips should be thin and crisp, but firm enough to scoop Mexican Bean Dip. 

Variations: add 1 tsp. jalapeño juice or other spices to give your chips some zip. 

Be sure to add sodium count to nutritional values of chips, depending on how much popcorn salt you use.