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This version of baked tortilla chips is sprinkled with grated Parmesan cheese, chili powder and lime peel. This recipe starts with fresh flour tortillas and cut them into wedges, but whole wheat tortillas would be equally tasty.

Ingredients:
1/2 cup grated Parmesan cheese
1-1/2 teaspoons finely grated lime peel
1/2 teaspoon chili powder, or to taste
1/8 teaspoon salt
6 six-inch flour tortillas
2 tablespoons olive oil

Preheat the oven to 375-degrees. In a small bowl, stir together the Parmesan cheese, lime peel, chili powder and salt.

Brush the tortillas on both sides with the oil.

Top one side of each tortilla evenly with the cheese mixture.

Using kitchen shears or a large knife, cut each tortilla into six wedges, taking care not to let the topping slide off.

Bake the tortillas on ungreased baking sheets for ten minutes, until lightly browned and crisp.

Serve warm or at room temperature.

Recipe makes three dozen Cheesy Chili Cups.

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