Yield: 32 crisps
This recipe is a Golden Door standard and works well with either corn tortillas or whole wheat tortillas. These crisps, a healthy alternative to store-bought chips, are great dippers for Pesto Dip.
- 4 tortillas (either corn or whole wheat)
- 1 egg white, beaten
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- Preheat the oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and set aside.
- Brush tortillas with the egg white, sprinkle with cumin, cayenne, and salt. Cut evenly cut into 8 segments.
- Place crisps onto prepared baking sheet and bake for 10-15 minutes or until golden brown and crisp, flipping them halfway through.