"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Spicy Tortilla Chips, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tablespoons margarine, melted 1/2 teaspoon chili powder 8 corn or flour tortillas (8 inches in diameter)
Heat oven to 400°. Mix margarine and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.)
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