12 oz. corn tortillas, package
1 tbsp. vegetable oil
3 tbsp. lime juice
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice.
Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes.
Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown.
Serve with salsas, garnishes or guacamole.
Sugar: 1g
:
Calcium: 56mg
Calories: 152kcal
Carbohydrates: 27g
Fat: 4g
Fiber: 4g
Iron: 1mg
Potassium: 145mg
Protein: 4g
Saturated Fat: 2g
Sodium: 359mg
Vitamin A: 254IU
Vitamin C: 2mg
