Spicy Tortilla Triangles
Serves 4 (8 chips per serving)

Easy and quick to prepare, these tasty little bites are perfect for scooping up any low-carb dip or salsa. Their flavors remind us of the spicy pita crisps served at Trios, a favorite restaurant of ours in Little Rock, Arkansas. Try them with our Black Soybean Hummus for a casual hors d’ouvre with a Middle Eastern flair.

Ingredients
4 small (taco sized) low carb tortillas
2 tablespoons (approximately) olive oil
2 tablespoons ground cumin
2 teaspoons fine salt
1 teaspoon finely ground black pepper
¼ teaspoon cayenne pepper

Directions

1. Mix all the spices together in a zip closure bag. (If you make these chips often, you might want to triple or quadruple the spice blend recipe to have it ready to use.)
2. Brush one side of each tortilla with olive oil and evenly sprinkle on the spice blend.
3. Turn the tortillas over and repeat step 2 on the other side.
4. Cut the seasoned tortillas into 8 triangles, as you would a pie.
5. Place all the triangles in a single layer on a parchment-lined baking sheet and bake in a preheated 200-degree F oven for about 20 minutes. Check them midway through, flip, and rearrange if their edges are becoming too brown.
6. Serve soon as the chips will wilt and loose some of their appeal if left to sit at room temperature for too long.