Petitchef

Spring pomegranate salsa and baked seasoned chips

Starter
1 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 1
1 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

12 corn tortillas

Preparation

  • Preheat oven to 500°. To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.





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