Cumin Chips

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

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 34%
  • Fat: 1.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.8g
  • Carbohydrate: 7g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 78mg
  • Calcium: 9mg

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

  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.
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