Photo: Randy Mayor; Styling: Leigh Ann Ross
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

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

carolfitz's Review

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.