1. 1 (12 oz.) package corn tortillas
  2. 1 Tbsp J. Olive Co. Lime olive oil
  3. 3 Tbsp lime juice
  4. 1 tsp ground cumin
  5. 1 tsp salt


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
  3. In a mister, combine the olive oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
  4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
  5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

Recipe and image courtesy of All Recipes