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 Cooking Light

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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. 1. Preheat oven to 400°.
  2. 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.
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