Spicy Italian Chips
Makes 32 chips

Ingredients
1/4 cup fresh lemon juice
2 tsp. olive oil
1 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. cayenne
1/4 tsp. salt
4 sun-dried tomato & basil flour tortillas (8 inches), each cut into 8 wedges

Preparation

• Preheat the oven to 400° F. Line 2 large baking sheets with foil and spray the foil with nonstick cooking spray.
• In a small bowl, whisk together the lemon juice, olive oil, garlic powder, oregano, cayenne, and salt. Dip the tortillas wedges into the lemon mixture.
• Place the tortilla wedges on the baking sheets and bake 8 to 10 minutes, or until crisp and lightly browned, turning them over halfway through the baking time.
• Transfer the chips to a wire rack to cool.

Cook’s note: If you can't find tomato-basil tortillas, substitute another flavored tortilla or even plain tortillas. Serve the chips on their own, with salsa, or with a chunky bean dip.