Ingredients & Directions

4 6-inch yellow corn tortillas
1 ½ tablespoons canola oil
3/8 teaspoon ground cumin
1/8 teaspoon sea salt
2 tablespoons fresh lime juice
 
Cut each of 4 tortillas into 6 wedges. Arrange wedges in a single layer on a baking sheet. Brush wedges evenly with canola oil. Combine cumin and salt, and sprinkle evenly over tortilla wedges. Bake at 350°F for 15 minutes or until crisp and golden. Cool slightly, and drizzle with fresh lime juice.
 
Recipe adapted from Cooking Light