CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6692c5f8   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baked Lime-Chile Corn Tortilla Chips   
    Categories: Five, Snacks, Breads, Citrus, Chilies   
         Yield: 10 servings   
       
        12    (6") corn tortillas   
         3 tb Lime juice   
         1 ts Ground cumin   
         1 ts Chilli spice mix   
       
     Set oven @ 350ºF/175ºC.   
        
     With a clean scissors, cut each tortilla into 8   
     triangles and arrange in single layer on baking sheet.   
     Pour lime juice into mister, and spray each wedge   
     lightly. Combine cumin and chili powder in sprinkler,   
     and sprinkle each wedge. Bake for about 7 minutes.   
     Remove from oven and turn each wedge over. Remist with   
     lime juice, and resprinkle with cumin and chili powder.   
     Bake for an additional 8 minutes until the chips are   
     crisp but not brown. Serve with salsa.   
        
     This recipe was developed by Sharon Palmer, a registered   
     dietitian and freelance writer.   
        
     Yield: 10 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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