Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
8 servings (serving size: 9 chips)

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.

Ratings & Reviews

shaeville's Review

shaeville
January 13, 2009
Have to agree about buying store bought chips. They were chocolate brown and burnt after 20 minutes.

carolfitz's Review

carolfitz
January 06, 2009
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.