Sunday, July 5, 2009

Baked Tortilla Chips

1 (12 ounce) package corn tortillas

Spray olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.

3. Combine the cumin, chili powder and salt in a small bowl

4. Spray each tortilla wedge with olive oil until slightly moist and sprinkle salt mixture on the chips.

5. Bake for about 7 minutes. Flip each chip and bake for another 8 minutes or until the chips are crisp, but not too brown.

Serve with salsas, garnishes or guacamole.

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