Hot Tamari Corn Chips
Baked corn chips are easier to make at home than you might think. Double or triple this recipe if you're having a party!
12 corn tortillas
1/4 cup wheat-free tamari soy sauce
1/4 tsp cumin
1/8 tsp cayenne powder
1 T olive oil (optional)
Preheat the oven to 450 degrees.
Mix the tamari, spices and oil, if using.
Take one tortilla and put it on a cutting board. Brush the tamari mixture on top with a pastry brush. Place another tortilla on top and brush. Repeat until there are six tortillas in a stack.
With a sharp knife, cut into 8 wedges.
Spread in one layer on a cookie sheet.
Repeat with the rest of the tortillas.
Bake for 8-12 minutes. Watch carefully so that they don't burn.
Remove immediately from the pan.
Serve with salsa or guacamole.
Keep left overs in a sealed bag or container for 2-3 days.