Baked Corn Tortilla Chips

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Baked Corn Tortilla Chips

Sure, you can easily go out and buy tortilla chips from the store, but they’re usually packed with salt and sodium. This Baked Corn Tortilla Chips recipe, courtesy of our friend the Culinary Dude, is a great healthy (and very easy) alternative to store-bought tortilla chips. Kids will love dipping them in guacamole, avocado corn salsa, or even peanut butter, if they so choose!

1 (12 ounce) package corn tortillas
3 tablespoons oil
1 tablespoons lime juice
1 teaspoon cumin
1 teaspoon chili powder

1. Combine the oil and lemon juice and mix in a small bowl.

2. With a basting or pastry brush, take oil mixture and brush both sides of the tortilla.

3. Cut each tortilla into 8 wedges and place in a single layer on cooking sheet (s).

4. Combine cumin and chili powder and sprinkle on wedges.

5. Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp or lightly brown.

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit or for more details.

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