Cumin Chips

Cumin Chips Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

8 servings (serving size: 9 chips)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.