Chili Tortilla Chips
- Level: Easy
- Yield: 72 chips
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- Nutritional Analysis
- Per Serving
- Calories
- 80
- Total Fat
- 3 grams
- Sodium
- 106 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Total: 20 min
- Cook: 20 min
Directions
- 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.