Tuesday, January 24, 2017
Baked Chili Tortilla Chips with Easy Smooth & Spicy Dip
Makes 4 Servings
2 Tbsp. (approx) Extra Virgin Olive Oil
10- 6 in. Corn Tortillas
1 Tbsp. Sea Salt
1/4 tsp. Chipotle Chili Powder
1/4 ts.p Chili Powder
1/4 tsp. Ground Cumin
Preheat the oven to 425 degrees.
In a small bowl, mix the salt and spices all together and set aside.
Stack the 10 tortillas and cut them into quarters. Put in a large bowl and drizzle olive oil on the tortilla triangles. Using tongs or large spoon, toss the tortillas gently in the oil to coat them all.
Lay out the tortillas flat in a large sheet pan (may take 2) that has been lightly oiled. Evenly sprinkle the seasoning all over the tortillas. You won't cover every little bit, but that's okay!
Bake for about 10 minutes, or until edges are golden brown. After they have cooled for a couple of minutes they will really crisp up perfectly and delicious!