Ingredients:
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 teaspoon chili powder
8 corn tortillas (6 inches in diameter) or 8 old el paso flour tortillas ( 6 inches in diameter)
Directions:
Heat oven to 400 F.
Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2×10 1/2×1 inch.
Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).
Servings: 8
Time preparation: 10 min.
Time total: 20 min.