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Low-Fat Chili Corn Chips

4.6

(2)

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Ingredients

Makes about 6 servings

6 5- to 6-inch corn tortillas
Canola oil
Salt, cumin, and chili powder, to taste

  1. Preheat oven to 375°F. Lightly brush tortillas with canola oil. Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking sheet. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp, about 12 minutes.

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Reviews (2)

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  • Surprisingly good as an appetizer or snack, especially if you need to use up the rest of those leftover corn tortillas. They definitely satisfy the craving for something salty and crisp.

    • Anonymous

    • Jackson, NJ

    • 6/16/2006

  • Great way to cook corn tortillas w/o all the mess.

    • Anonymous

    • Littleton, CO

    • 9/19/2005

Tags Snack Dairy Free Nut Free Gluten Free Quick Easy Oven Bake Bon Appétit
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