Crispy tortilla chips that are homemade and healthy.
6 Tortilla, corn
1 cooking spray
1/2 tsp ground cumin (use total of 1/2 tsp of cumin, chili powder, paprika, and dried oregano leaves, to personal taste)
1 pinch table salt (to taste)
1 pinch ground cayenne pepper (to taste)
Preheat oven to 350 degrees F.
Slice each tortilla into 8 triangles. Lay triangles in single layer on baking sheet.
Lightly coat triangles with cooking spray. Season triangles with herbs, salt, and cayenne pepper.
Bake tortillas 5 to 7 minutes or until lightly brown and crisp.
These are great with salsa and are much more healthy than store-bought variety. They can be stored in an airtight container for up to 3 weeks.
These snacks can be stored in an airtight container for nearly as long as you wish, and are great for school lunches and festive occasions!