| 2 | tablespoons butter or margarine, melted |
| 1/2 | teaspoon chili powder |
| 8 | corn or Old El Paso® flour tortillas (6 inches in diameter) |
| 1. | Heat oven to 400ºF. |
| 2. | Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. |
| 3. | Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.) |
|
| Slash fat grams and calories by spraying tortillas with a butter-flavored cooking spray instead of brushing with melted butter. |
|
| If you like more heat, double the chili powder! |
Nutrition Information:
130 ( 35 ); 4 g ( 1 g); 0mg; 110 mg; 21 g ( 2 g); 3 g 4 %; 0%; 8 %; 4 % 1 ; 1