Ingredients
4
4 servings
- •12 corn tortillas, 4 inch (10 cm) wide
- •¼ cup olive oil
- •2 tablespoons McCormick® Tangy Spice Blend, divided
- •2 teaspoons kosher salt, divided, plus more to taste
Instructions
- Preheat oven to 350˚F (180°C). Line 2 baking sheets with parchment paper.
- Lightly brush the tortillas all over with olive oil. Sprinkle ¼ teaspoon of tangy spice blend evenly over each tortilla and season lightly with salt. Flip and repeat on the other sides.
- Stack 4 tortillas on top of one another and cut into 6 equal triangles. Repeat with the remaining tortillas.
- Spread the tortilla triangles in a single layer on the prepared baking sheets.
- Bake the tortillas for 20–25 minutes, rotating halfway through, until golden brown and crispy. Remove from the oven and let cool. The chips will continue to crisp as they cool.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 274
- Carbohydrate: 32g
- Fat: 15g
- Fiber: 29g
- Protein: 4g
- Sugar: 0g
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