12 6-inch corn tortillas
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
Preheat oven to 350°F. With clean scissors, cut each tortilla into 8 triangles and arrange in single layer on baking sheet. Pour lime juice into mister, and spray each wedge lightly. Combine cumin and chili powder in sprinkler, and sprinkle each wedge.
Bake for about 7 minutes. Remove from oven and turn each wedge over. Remist with
lime juice, and resprinkle with cumin and chili powder. Bake for an additional 8
minutes until the chips are crisp but not brown. Serve with salsa.
Yield: 10 servings
Preparation Time 25 Minutes
Serving size: 10 chips
Nutrition Facts
Per Serving:
Calories: 78
Carbohydrate: 16 g
Protein: 2 g
Fat: 1 g
Saturated fat: 0 g
Sodium: 59 mg
Fiber: 2 g
Exchanges per serving: 1 starch
Carbohydrate choices: 1