It's Up To YOU: Missy's recipe

Wednesday, February 3, 2010

Missy's recipe

12 6-inch stone-ground corn tortillas (about 12 ounce)
1/4 teaspoon ground cumin (optional)
1/4 teaspoon chili powder (optional)
1/4 teaspoon salt (optional)

Baked corn chips

1 comment:

Tara said...: Preheat the oven to 350 degrees. Divide the tortillas into two stacks. cut each stack into eight-chip size wedges. Arrange chips in a single layer on a baking sheet or stone. Lightly coat with pam cooking spray.
In a small bowl mix all of the spices and evenly sprinkle over the chips.
Bake for 10 minutes, cook until chips are crisp but not brown.
We like to use white corn tortillas the best. I will make up a small shaker of the spices to keep on hand to make a quick batch of chips.

64 calories per 8 chips
1g protein
12 carbs
1 fat
2 fiber
42mg sodium; February 3, 2010 at 4:20 PM

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