From the new diet book, “The Biggest Loser Simple Swaps” by Cheryl Forberg.
12 (6-inch) corn tortillas
2 teaspoons chili powder
2 teaspoons from True Lime shaker (or 2 packets of True Lime)
2 teaspoons fine sea salt
- Preheat oven to 300 degrees.
- Stack the tortillas and cut into eighths. Transfer to a baking sheet.
- In a small bowl, combine the chili powder, True Lime, and salt. Mist the chips lightly with cooking spray and toss with the seasonings. Make sure the chips are spread out evenly on the cookie sheet (you may need more than one, or to make in batches).
- Bake for 30 to 35 minutes, or until light golden and crisp, rotating the baking sheet once about halfway through. The chips will get crisper as they cool.