This is an amazing Jewel-toned dip, so pretty. I made it this weekend.... just FAB! I love avocados and pomegranates! The chips are fun to make and they are quite tasty. Enjoy !!!
- Crunchy CHIPS!
- 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 (6-inch) corn tortillas, each cut into 8 wedges
- Cooking spray
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.
Nutritional Information
No comments:
Post a Comment