Food stylist: Adrienne Anderson
Prop Stylist: Paige Hicks
Recipe courtesy of Ellie Krieger

Chili Tortilla Chips

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  • Level: Easy
  • Total: 20 min
  • Cook: 20 min
  • Yield: 72 chips


  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.