Chili Tortilla Chips

By dette

Sometimes I make these chips fjust to have the homey aroma of roasted corn fill my kitchen. But it's their shattering crunch and deep corn flavor that makes you think: this is what tortilla chips are supposed to taste like. The spices give them a zesty kick, but they are scrumptious with just a sprinkle of salt too. Plain or spiced, they are the best possible scoop for the Five-Layer Mexican Dip

Ingredients

• 2 tblsp olive oil
• 2 tsp chili powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Pinch cayenne pepper
• Twelve 6-inch corn tortillas each cut into 6 wedges

Preparation

Step 1

Preheat the oven to 350.
In a large bowl, combine the oil, chili powder, coriander, cumin, garlic powder. salt, and cayenne pepper. Add the torilla wedges and toss to coat evenly. Spread in a single layer on two baking sheets and bake until crisp. 20-25 minutes.

cal 80 tot fat 3g; sat fat 0g; n=mono fat 1.8g; poly fat 0.6 g' prot 1g; carb 11g; fib 2g; chol 0mg; sod 110mg