Spicy Italian Chips

If you can’t find tomato-basil tortillas, substitute another flavored tortilla or even plain tortillas. Serve the chips on their own, with salsa, or with a chunky bean dip.

1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
4 sun-dried tomato-basil flour tortillas (8 inches), each cut into 8 wedges

1 Preheat the oven to 400°F. Line 2 large baking sheets with foil and spray the foil with nonstick cooking spray.
2 In a small bowl, whisk together the lemon juice, olive oil, garlic powder, oregano, cayenne, and salt. Dip the tortillas wedges into the lemon mixture.
3 Place the tortilla wedges on the baking sheets and bake 8 to 10 minutes, or until crisp and lightly browned, turning them over halfway through the baking time.
4 Transfer the chips to a wire rack to cool. Makes 4 servings

Makes Makes 4 servings
servings.

Per serving: 137 calories, 3.4g total fat (0.3g saturated), 0mg cholesterol, 1.3g dietary fiber, 24g carbohydrate, 4g protein, 299mg sodium.