Lisa Lillien’s Crispy Crunchy Tortilla Chips
Half of recipe (12 chips): 103 calories, 1.5g total fat (0g sat fat), 307mg sodium, 20.5g carbs, 2.5g fiber, 1g sugars, 2g protein
Prep: 5 minutes
Cook: 10 minutes
Four 6-inch corn tortillas
1/4 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. salt
Preheat oven to 400 degrees. Spray a baking sheet lightly with nonstick spray.
Cut tortillas in half. Cut each half into thirds, for a total of 24 wedges.
Lay wedges on the sheet. Spray with nonstick spray, and sprinkle with seasonings.
Bake for 5 minutes.
Carefully flip wedges. Bake until lightly browned and crispy, about 3 minutes.
MAKES 2 SERVINGS