2 dozen (serving size: 4 chips)
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4 (6-inch) corn tortillas, each cut into 6 wedges
1/2 teaspoon ground cumin
Preheat oven to 350°.
Place tortilla wedges on a large baking sheet. Lightly coat wedges with cooking spray, and sprinkle with cumin. Bake at 350° for 10 minutes or until chips are lightly browned and crisp.