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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These spicy baked chips are great scoops for salsa, guacamole or chili! Ingredients:
2 tablespoons butter or 2 tablespoons margarine, melted |
1/2 teaspoon chili powder |
8 corn tortillas (6 inches in diameter) or 8 old el paso flour tortillas (6 inches in diameter) |
Directions:
1. Heat oven to 400ºF.
2. Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
3. Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).
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