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.

Mary Drennan
Recipe by Cooking Light November 2011

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Credit: John Autry

Recipe Summary

hands-on:
20 mins
total:
10 mins
Yield:
Serves 10 (serving size: 6 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

106 calories; fat 4.3g; saturated fat 0.7g; mono fat 2.4g; poly fat 1g; protein 2.3g; carbohydrates 14.2g; fiber 0.9g; iron 1mg; sodium 176mg; calcium 36mg.
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