Ingredients:
- Eight 6-inch corn tortillas
- Non-stick cooking spray
- 2 tablespoons grated parmesan cheese
- 1 tablespoon garlic salt
- 1 tablespoon ground flaxseed
- 2 teaspoon Key West Spice Company’s Southernmost Spice Blend
Directions:
- Preheat the oven to 350 degrees F.
- Line the tortillas on a cookie sheet or cutting board in a single layer (you may have to do this in two batches).
- Generously spray and coat the tortillas with non-stick cooking spray.
- Turn the tortillas over and generously spray the other side.
- Stack the tortillas on top of each other and evenly cut 3 times to make 6 chips per tortilla.
- Add the cheese, garlic salt, flaxseed, and Key West Spice Company’s Southernmost Spice Blend to a large freezer bag and seal.
- Massage the spice blend with your fingers on the outside of the bag until the spices are well mix.
- Add the tortillas to the bag and seal.
- Gently shake the bag until the chips are evenly coated with the spices.
- Divide the chips between two cookie sheets. Make sure the chips are lined in a single layer without overlapping.
- Coat the chips with cooking spray again.
- Bake for 10 minutes then rotate the chips. Bake an additional 5-8 minutes until the chips are crispy.
- Remove from the oven and allow the chips to cool before serving.
