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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I didn't have any chips for my guacamole, and I definitely wasn't going to the store nor was I making homemade dough. This was a fast easy alternative. I used flour tortillas instead of corn, but either works. I even made some whole wheat ones. Very flavorful. Serving size is estimated. Recipe courtesy of . Ingredients:
12 ounces corn tortillas |
1 tablespoon vegetable oil |
3 tablespoons lime juice |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon salt |
Directions:
1. Preheat oven to 350.
2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
3. In a mister, combine the oil and lime juice.
4. Mix well and spray each tortilla wedge until slightly moist.
5. Combine the cumin, chili powder, and salt in a small bowl and sprinkle on the chips.
6. Bake for about 7 minutes.
7. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown.
8. Serve with salsa, guacamole, or garnishes.
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