Baked Corn or Whole Wheat Crisps

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
  • salt


  • 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.

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