Categories: Appetizers

Ingredients

• 8 6-inch soft corn tortillas
• 4 tsp canola oil
• Seasoning:
• 1 1/2 tsp chili powder
• 3/4 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt

Directions

1. eheat oven to 350.

2. Brush each tortilla lightly with 1/2 tsp oil. Stack and cut into 6 sections, making 48 wedges. Arrange in a single layer on two large cookie sheets.

3. In a small bowl, combine the remaining ingredients, except the salt. Sprinkle evenly over all and bake 11 to 12 minutes or until lightly golden. Remove from heat, sprinkle evenly with the salt, and cool completely on cookie sheet.

4. When cooled, store in an airtight container up to 2 weeks for peak texture and flavor.

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