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Seasoned Chips with Lone Star 'Caviar

A home-style Seasoned Chips with Lone Star 'Caviar made with Tomatoes, Black Eyed Peas, Green Bell Pepper, Green Onions, and Snipped Fresh Cilantro Leaves. Serves 16. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1
• 1
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 2
• 1
• 2
• 2 1/4 tsp
• 1/2 tsp
• 2 tsp
• 1 tsp
• 16

Method (preview)

1. 1

   Cumin and salt in a medium mixing bowl. Cover with plastic wrap.

2. 2

   Chill at least 4 hours to blend flavors, stirring occasionally.

3. 3

   Chips: Preheat oven to 375 degrees.

4. 4

   In a large plastic food-storage bag or paper bag, combine remaining 2 teaspoons cumin, chili powder and garlic powder; set aside.

5. 5

   Spray both sides of each tortilla with vegetable cooking spray; cut each into 8 wedges.

6. 6

   Place wedges in bag. Secure bag and shake to coat.

7. 7

   Arrange 32 wedges in a single layer on a baking sheet.

8. 8

   Bake 7 to 9 minutes, or until light golden brown.

9. 9

   Repeat with remaining tortilla wedges.

10. 10

    Cool completely.

11. 11

    Serve with Caviar.