Ingredients

Note: These chips can be seasoned with whatever dried herbs and spices you like. Serve with dips or as a garnish. Use either wheat or corn tortillas. Corn tortillas tend to get crispier than whole-wheat tortillas. Make a sweet version for garnishing sorbets and puddings by sprinkling a cinnamon-sugar mixture on the warm chips.

Vegetable oil in a spray bottle, or 1 teaspoon vegetable oil
2 teaspoons cumin powder
4 soft corn tortillas, or 4 whole-wheat tortillas, or 4 whole-wheat pita bread
1 egg white, lightly beaten with 2 teaspoons water
1/4 teaspoon cayenne pepper, optional

Directions

Preheat the oven to 375 degrees. Spray or grease a baking sheet with vegetable oil. Pour cumin powder into a dry frying pan set over medium heat; toast, shaking the pan frequently, for 2-3 minutes, or until the cumin is fragrant. Be careful; cumin smokes and burns easily. Brush tortillas on both sides with the egg white and cut each into 8 segments. Place segments on the prepared baking sheet; bake 10-15 minutes, or until chips are golden brown and crisp. Turn the chips once during baking. Remove from the oven and sprinkle with cumin and cayenne; let cool.