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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 60 |
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Better-than-store-bought tortilla chips. Dig in. Ingredients:
1/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
4 low-fat corn tortillas (6 inch) |
1/8 teaspoon salt (or sodium-free seasoning of choice) |
nonstick cooking spray |
Directions:
1. Preheat oven to 400 degrees F.
2. In cup, mix cumin, chili powder, and salt.
3. Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
4. Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
5. Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
6. If not serving right away, store in tightly covered container.
7. Serve with Fresh and Chunky Salsa (You'll find the recipe under Low sodium, low cholesterol dips on this web site).
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