Chile-Lime Tortilla Chips 6 servings, 8 chips each
(Taken from eatingwell.com)
12 (6-inch) corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
- Position oven racks in the middle and lower third of oven; preheat to 375°F.
- Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.
- Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).
TIPS & NOTES
Make Ahead Tip: Store in an airtight container for 1 to 2 days.