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.
How to Make It
Step 1
Preheat oven to 375°.
Step 2
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.
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carolfitz's Review
Added a bit of ancho chile powder to the juice. Took only about 20 min to crisp and brown. Served with chunky avocado salsa and CL's Mexican Black Bean Chili.
shaeville's Review