Baked Tortilla Chips

Cumin and lime juice add a real zing to these chips, and they're best when served warm.

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1 (12 ounce) package corn tortillas

1 tablespoon vegetable oil

3 tablespoons lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.

In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.

Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.

Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

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