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“Suggested to serve with Pineapple Mango Salsa. I found this recipe in Arnot Health leaflet. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
29mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cut beach tortilla into 8 chip-sized wedges and arrange the wedges in a single layer on a cookie sheet.
  3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
  4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
  5. Bake for about 7 minutes. Rotate the pan and bake for another 7 minutes or until the chips are crisp, but not too brown.
  6. Serve with salsas (such as Pineapple Mango Salsa) or guacamole.

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