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Spicy Tortilla Strips

Photo: John Autry
Hands-on time 20 mins
Total time 10 mins
Yield Serves 10 (serving size: 6 chips)
Increase the ground red pepper to add a kick, or omit it for a tame batch. Blend regular flour, whole-wheat flour, and corn tortillas for a mixture of taste and texture, if you like.

Ingredients

  • 6 (8-inch) flour tortillas
  • Cooking spray
  • 1 1/2 tablespoons canola oil
  • 3/8 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 106
  • fat 4.3 g
  • satfat 0.7 g
  • monofat 2.4 g
  • polyfat 1 g
  • protein 2.3 g
  • carbohydrate 14.2 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 176 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cut tortillas in half, and cut each half into 5 strips to form 60 strips. Divide the tortilla strips evenly among 2 baking sheets lined with parchment paper and coated with cooking spray. Brush strips evenly with canola oil. Combine cumin and red pepper in a small bowl, and sprinkle over strips. Bake at 400° for 10 minutes or until browned, rotating baking sheets after 5 minutes.