Spicy Baked Tortilla Chips

Emboldened by the memory of my successful wine-inspired spicy popcorn, it occurred to me to make some wine-inspired homemade tortilla chips to go along with some delicious homemade salsa I received from my friend Reg. I confess, I didn't make my own corn tortillas from scratch to transform into some spicy chips, but no matter, as these homemade tortilla chips trump your typical overly crisp, excessively seasoned packaged varieties. I saved some for the next day, just to be sure. These come highly recommended from my kitchen. A coating of lime and olive oil is essential, but feel free to cut down on or increase the amount of spice sprinkled over top to please your palette. Serve with salsa, guacamole, sour cream, or any other fresh combination that suits your fancy.

Spicy Baked Tortilla Chips

Recipe by Lisa Turner Cuisine: Mexican Published on June 22, 2008 Homemade spicy baked tortilla chips — a great snack on their own or served with salsa or sour cream Preparation: 10 minutes Cooking time: 10 to 15 minutes Print this recipe Ingredients: 6 fresh 10-inch corn tortillas a few teaspoons of olive oil juice from 1 lime (2 tablespoons) 1/8 to 1/4 teaspoon cayenne, to taste 1/2 teaspoon ground cumin 1/8 teaspoon paprika 1/4 teaspoon chili powder 1/2 teaspoon sea salt Instructions: Cut the corn tortillas into wedges. In a small bowl, whisk together the lime juice and olive oil. Combine the ground spices and salt in another small bowl. Brush both sides of the tortilla wedges with the olive oil and lime juice mixture and transfer to a large baking sheet. Sprinkle with spice mixture. Bake in a preheated 375°F oven for 10 to 15 minutes or until the chips are nicely browned. Cool slightly before serving. Makes 4 servings