Cumin Tortilla Crisps Recipes

Steps:

• 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.

Steps:

• Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
• Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

Steps:

• Arrange the tortilla strips in one layer on 2 jelly-roll pans, cover them with a kitchen towel, and let them stand for 1 hour. In a small bowl stir together the oil, the cumin, and salt and pepper to taste, drizzle the mixture over the strips, and toss the strips to coat them with it. Bake the strips in a preheated 425°F. oven, shaking the pans occasionally and switching the pans once, for 8 to 10 minutes, or until they are golden and crisp. Transfer the crisps to paper towels to drain and sprinkle them with the salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.