1 12 oz package corn tortillas
olive oil in mister, or cooking spray
ground roasted cumin
sea salt
Pre-heat oven to 350 degrees. With kitchen scissors, cut each tortilla into 4 wedges. Arrange wedges on a cookie sheet, in a single layer. Spray surface of tortilla wedges with oil/cooking spray. Sprinkle with cumin and salt. Bake for about 7-8 minutes, watching closely so they don’t burn. Carefully flip chips over (they will be hot!) and continue baking for another 7-8 minutes.
I served these with a mixture of my mom’s roasted eggplant dish and plain yogurt, but they are great with guacamole, salsa, or any of your favorite dips.
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