Ingredients
12
12 servings
- •1 (12 ounce) package corn tortillas
- •3 tablespoons lime juice
- •1 tablespoon vegetable oil
- •1 teaspoon ground cumin
- •1 teaspoon chili powder
- •1 teaspoon salt
Instructions
- Gather all ingredients.
- Preheat oven to 350 degrees F (175 degrees C).
- Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
- Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
- Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
- Bake in the preheated oven for 7 minutes.
- Remove from the oven. Flip chips, then mist and season again.
- Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
- Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
- Enjoy with a side of salsa!
Nutritional Facts
Per 12 servings
- Calories: 74
- Carbohydrate: 13g
- Fat: 2g
- Fiber: 2g
- Protein: 2g
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