Spiced Tortilla Chips

[fitfool]

    Years ago, I was grocery shopping with one of my housemates, Jacques.
    "Oh I love these!" I said, grabbing some pita chips.
    "Oh yeah? You can make those pretty easily at home," he said. "Same for tortilla chips." As far as my real life friends go, the cooks have tended to be male and I had already enjoyed a few meals by him. At that time, I was a very novice cook who regarded cooking as a chore. So now, years later, when I spotted this recipe for Spiced Tortilla Chips in Cooking Light, I finally tried it out and he's right -- it's really easy to make at home.

Spiced Tortilla Chips

10 (6-inch) flour tortillas
cooking spray
1 Tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt

1. Preheat oven to 450F
   
2. To prepare chips, lightly coat tortillas with cooking spray. Combine the chili powder, cumin, and 1/4 tsp salt in a small bowl; sprinkle evenly over tortillas.
   
3. Cut each tortilla into 4 wedges. (I used a pizza cutter)
   
4. Arrange wedges in a single layer on a baking sheet.
   
   
   
   
5. Bake at 450F for 7 minutes or until crisp and golden. (keep an eye on things. I burned my first batch. I only needed about 5 minutes in my oven.)
   
6. Serve with some salsa.
   

This was in the March 2006 issue of Cooking Light.
Thread in vegrecipes