Have to agree about buying store bought chips. They were chocolate brown and burnt after 20 minutes.
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
More From Cooking Light
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
- 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.
Cumin Chips Recipe at a Glance
- COURSE: Appetizers, Snacks
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Quick/Easy, 5 Ingredients or Less
- CUISINE: Mexican
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- COOKING METHOD: Bake
- OCCASION: Autumn, Cinco de Mayo, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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