Spicy Tortilla Strips

Spicy Tortilla Strips Recipe
Photo: John Autry
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.

Yield:

Serves 10 (serving size: 6 chips)

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Mary Drennan,

November 2011
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