“From a recent issue of People magazine, this recipes is from Food Network chef Marcela Valladolid. It was paired with her watermelon cocktail (which I posted separately) and a recipe for tomatillo salsa and jalapeno roast chicken. Fire up your favorite guacamole, call some friends, and have a party! This simple recipe takes bagged tortilla chips and spices them up a bit for a more festive presentation but still great for casual entertaining.”
READY IN:
15mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • 13 ounces tortilla chips
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon dried chipotle powder (or chili-lime powder)
  • vegetable oil cooking spray

Directions

  1. Preheat oven to 350 degrees F.
  2. Place tortilla ships on baking sheet. Spray lightly with cooking spray. Sprinkle with rosemary and chipotle (or chili-lime) powder. Toss to distribute spices evenly. Bake until spices do not fall off, about 10 minutes. Serve warm.

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