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Ingredients
- Yield- 72 chips
- 12 corn tortilla chips
- 2 T veg oil
- 1 T chili powder
- 1/2 tsp salt
- pinch cayenne
Details
Servings 12
Cooking time 20mins
Adapted from foodnetwork.com
Preparation
Step 1
Cut twelve 6-inch corn tortillas into 6 wedges each.
Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne.
Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.
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