2012 (1)
18 Mar 2011
Lime Cumin Tortilla Chips
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4 6-inch yellow corn tortillas 1 ½ tablespoons canola oil 3/8 teaspoon ground cumin 1/8 teaspoon sea salt 2 tablespoons fresh lime juice Cut each of 4 tortillas into 6 wedges. Arrange wedges in a single layer on a baking sheet. Brush wedges evenly with canola oil. Combine cumin and salt, and sprinkle evenly over tortilla wedges. Bake at 350°F for 15 minutes or until crisp and golden. Cool slightly, and drizzle with fresh lime juice. Recipe adapted from Cooking LightPOSTED AT 12:00 AM
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Holly (April 19, 2011, 11:06 am)I loved these chips. I had some leftover and they got a little soggy but I put them back in the oven and they were nice and crispy again.