Ingredients
12 oz. corn tortillas, package
1 tbsp. vegetable oil
3 tbsp. lime juice
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
Preparation
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.
