Chili Corn Chips
Added November 20, 2001 | Recipe #14578
Total Time:
Prep Time:
Cook Time:
Better-than-store-bought tortilla chips. Dig in.
Directions:
1
Preheat oven to 400 degrees F.
2
In cup, mix cumin, chili powder, and salt.
3
Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
4
Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
5
Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
6
If not serving right away, store in tightly covered container.
7
Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).
Ratings & Reviews:
Double batch next time, for sure. Excellent and sooo easy.
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These are very easy to make and smell wonderful cooking...very good with salsa, especially if you like a bit of a kick to your food...
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Wow! These turned out great! I simply put the corn tortillas on the baking sheet whole, sprayed with non-stick cooking spray and sprinkled with salt, chili powder and cumin. They smelled so good while baking and tasted wonderful. I broke them into pieces and served with bean dip for a healthy after-school snack for the kids. We ended up making a second batch because they went fast. I will definitely make again.
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Read All Reviews (13)
Nutritional Facts for Chili Corn Chips
Serving Size: 1 (3 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 0.1
Calories from Fat 0
69%
Total Fat 0.0 g
0%
Saturated Fat 0.0 g
0%
Cholesterol 0.0 mg
0%
Sodium 9.3 mg
0%
Total Carbohydrate 0.0 g
0%
Dietary Fiber 0.0 g
0%
Sugars 0.0 g
0%
Protein 0.0 g
0%
The following items or measurements are not included:
low-fat corn tortillas
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