Chili Corn Chips


READY IN: 15mins
  • 1⁄4 teaspoon chili powder
  • 1⁄4 teaspoon ground cumin
  • 4 low-fat corn tortillas (6 inch)
  • 1⁄8 teaspoon salt (or sodium-free seasoning of choice)
  • nonstick cooking spray
  • Preheat oven to 400 degrees F.
  • In cup, mix cumin, chili powder, and salt.
  • Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
  • Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
  • Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
  • If not serving right away, store in tightly covered container.
  • Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).