INGREDIENTS

• 1 (12 ounce) package tortillas
• 3 tablespoons lime juice
• 1 tablespoon vegetable oil

Seasoning Mix

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon vegetable oil
• 1 teaspoon salt

Directions

Preheat oven to 350°

1. Put the lime juice and vegetable oil in a mister and shake it well.
2. Combine the cumin, chili powder and salt in a spice bottle that will allow for even dispensing.
3. Place tortilla on a baking pan and spray with the oil/juice mix until slightly moist.
4. Dust the tortilla evenly with the seasoning mix.
5. With pizza cutter, slice tortilla into 8 or 10 sized wedges and separate slightly .
6. Place in oven and set timer to 6 1/2 minutes.
7. Watch closely and remove chips when the ends have curled upwards and are slightly golden.
8. Remove them from pan and allow to cool before placing them in the storage container.

NOTES:

• There’s a fine line between under done and burnt! So early on, keep a watchful eye until you get the timing pattern down.
• I now bake two at a time in round cookie sheet. As two bake, I get the other two preped for the oven. And as I take them out of the oven I slide them off  and cool the pan under water and dry so I’m ready to prep again.
• When it comes to the lime juice and vegetable oil mix, I like to make triple the amount or more and just store in frig. Same goes for the seasoning..it  keeps handy in my spice rack.
• If you use a  spray bottle, please make sure it’s one that never had chemicals in it.