Homemade Nacho Recipe for Saturday Snacking
INGREDIENTS
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12 8-inch tortillas (corn or flour)
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1 tablespoon extra-virgin olive oil
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Juice of one small fresh lime
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon salt
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1 batch of nacho cheese sauce (recipe below)
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Instructions
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Preheat the oven to 350 F.
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Combine extra-virgin olive oil and lime juice in a small bowl.
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Combine cumin, chili powder, garlic powder and salt in a small bowl.
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Brush both sides of each tortilla with the oil-lime mixture.
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Stack the tortillas then slice them into 8 equal wedges.
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Spread wedges on a cookie sheet in a single layer, making sure none overlap. (You may have to bake these in batches.)
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Sprinkle seasoning mix over tortilla wedges.
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Bake 6 minutes, turn the pan around, bake an additional 7-8 minutes until golden brown and crisp. Watch VERY carefully, because they'll go from brown to burned very quickly.
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Remove from oven and immediately transfer to rack to cool.
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