These delightfully crunchy chips aren’t your typical fried party fare. They take just 25 minutes to prepare and are perfect for pairing with salsa or guacamole. Set them out at kickoff and have a second helping ready for halftime!
Source URL: https://dsm.diabetesselfmanagement.com/recipes/snack/baked-lime-chili-corn-tortilla-chips/
Preheat oven to 350°F. With clean scissors, cut each tortilla into 8 triangles and arrange in single layer on baking sheet. Pour lime juice into mister, and spray each wedge lightly. Combine cumin and chili powder in sprinkler, and sprinkle each wedge. Bake for about 7 minutes. Remove from oven and turn each wedge over. Remist with lime juice, and resprinkle with cumin and chili powder. Bake for an additional 8 minutes until the chips are crisp but not brown. Serve with salsa.
Yield: 10 servings. Serving size: 10 chips.
Nutrition Facts Per Serving:
Calories: 78, Carbohydrates: 16 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 59 mg, Fiber: 2 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer.
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