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Cumin Chips

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 9 chips)
If you can find blue corn tortillas, they'll add color to the table. Prepare the chips a day or two ahead, and store in an airtight container.

Ingredients

  • 4 teaspoons fresh lime juice
  • 2 teaspoons canola oil
  • 1/2 teaspoon ground cumin
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 1/4 teaspoon salt

Nutrition Information

  • calories 42
  • caloriesfromfat 34 %
  • fat 1.6 g
  • satfat 0.1 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 0.8 g
  • carbohydrate 7 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 78 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 3 ingredients in a small bowl. Brush each tortilla with juice mixture. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle evenly with salt. Bake at 375° for 30 minutes or until crisp, turning chips and rotating pans every 10 minutes.