Baked Tortilla Chips

Ingredients

• (12 ounce) packagecorn tortillas
• tablespoon slime juice
• tablespoon vegetable oil
• teaspoon ground cumin
• teaspoon chili powder
• teaspoon salt

Instructions

1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
2. Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
3. Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
4. Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
5. Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
6. Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
7. Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell
8. Enjoy with a side of salsa! DOTDASH MEREDITH FOOD STUDIOS