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Title: Baked Lime Chile Corn Tortilla Chips
Categories: Five, Snacks, Breads, Citrus, Chiles
Yield: 10 Servings
12 Corn tortillas (6")
3 tb Lime juice
1 ts Ground cumin
1 ts Chilli spice mix
Set oven @ 350?F/175?C.
With a clean scissors, cut each tortilla into 8 triangles and
arrange in single layer on baking sheet. Pour lime juice into
mister, and spray each wedge lightly. Combine cumin and chili
powder in sprinkler, and sprinkle each wedge. Bake for about
7 minutes. Remove from oven and turn each wedge over. Remist with
lime juice, and resprinkle with cumin and chili powder. Bake for an
additional 8 minutes until the chips are crisp but not brown. Serve
with salsa.
This recipe was developed by Sharon Palmer, a registered dietitian
and freelance writer.
Recipe FROM:
https://www.diabetesselfmanagement.com
Uncle Dirty Dave's Archives
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