This recipe goes with Gazpacho with Avocado and Cumin Chips
Yield: 2 dozen (serving size: 4 chips)
- 4 (6-inch) corn tortillas, each cut into 6 wedges
- Cooking spray
- 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.
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