Spicy Tortilla Strips
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)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
20 Minutes
Total:
10 Minutes
Nutritional Information
Amount per serving
- Calories: 106
- Fat: 4.3g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1g
- Protein: 2.3g
- Carbohydrate: 14.2g
- Fiber: 0.9g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 176mg
- Calcium: 36mg
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.
Spicy Tortilla Strips Recipe at a Glance
- COURSE: Appetizers, Snacks
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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