Chili Corn Chips

Chili Corn Chips

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Yield: 32chips

    • About This Recipe

    “Better-than-store-bought tortilla chips. Dig in.”

    Ingredients

  • 1/4 teaspoonchili powder
  • 1/4 teaspoonground cumin
  • 4low-fat corn tortillas( 6 inch)
  • 1/8 teaspoonsalt( or sodium-free seasoning of choice)
  • nonstick cooking spray

    • Directions

  • Preheat oven to 400 degrees F.
  • In cup, mix cumin, chili powder, and salt.
  • Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
  • Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
  • Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
  • If not serving right away, store in tightly covered container.
  • Serve with”Fresh and Chunky Salsa” (You’ll find the recipe under”Low sodium, low cholesterol dips” on this web site).

    • Reviews

  • “Double batch next time, for sure. Excellent and sooo easy.”

  • “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…”

  • “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.”

  • “Great snack! Loved it!”

  • “These are tasty, simple and quick.I have also made them with Morton’s hot salt rather than chili powder and cumin.”

  • “Excellent,easy,low fat recipe. These take very little effort for such great taste.A great alternative to fatty shop bought chips. A definite make again recipe.”

  • “This we so good and easy. To avoid a mess, I put the spices in a baggie and then sprayed the cooking spray inside. I then added the tortilla’s and just kinda squished it all around till they were coated. DS just about finished them all off. Wonderful!!!”

  • “So simple and delicious. I prefered these to commercial baked chips and they taste far more authentic.This will be a new staple for me.I served these with PaulaG’s poblano chicken and corn chowder.Yummy!”

  • “Fabulous, and so very easy and versitile – there are endless variations you could do of these, I know I’ll be trying a few! Keep an eye on them though, I turned away and a few of mine were overcooked ie. black! But still got eaten – ace recipe, thanks for posting!”

  • “These are easy and flavorful. I only had flour tortillas on hand, and they also worked great ( I did have to bake them about 12-13 min). Served with guacamole and enchiladas. “

  • “I prepared these as a simple side addition to our Spicy Noodle Soup (recipe#93984).They were an excellent combination of flavors.Later, my hubby snacked on the leftovers with some homecanned salsa.Very nice, crispy chips.”

  • “I followed the recipe and they are wonderful. So very simple and I will use this recipe quite often. Thanks for posting.”

  • “Excellent flavor combination.I made these as a midnight snack and wished I had some lime juice to sprinkle on them.I used store bought salsa and sour cream on these and some cheese.Made excellent nachos.I will make again.Thanks for the easy recipe.”

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