New ways to up­grade dips

The Kutztown Area Patriot - - FRONT PAGE - RECIPE COUR­TESY OF THE SEA­SONED AR­TI­SANS

Wow guests with not only de­li­cious dips, but also home­made chips.

“If you have a lit­tle ex­tra time, it’s nice to have the baked chips,” sug­gested chef Jan­ice Wi­ley of The Sea­soned Ar­ti­sans and Too Busy Cooks. “They do come out re­ally well.”

She uses store-bought tor­tillas, sea­soned to taste, and of­fers some bak­ing ad­vice.

“You have to catch them just at the right minute,” Wi­ley said.

Baked Tor­tilla Chips

IN­GRE­DI­ENTS ¼ cup mar­garine melted 2 tea­spoons chili pow­der ½ tea­spoon ground cumin ½ tea­spoon pars­ley flakes 2 tea­spoons lime juice 6 bur­rito-size flour tor­tillas IN­STRUC­TIONS Pre­heat oven to 425 de­grees. In a small bowl, mix all in­gre­di­ents ex­cept tor­tillas. Brush mix­ture on one side of each tor­tilla (sprin­kle with salt, if de­sired). Cut each tor­tilla into 8 wedges (a pizza cut­ter works great!). On a greased bak­ing sheet, ar­range tor­tilla wedges in a sin­gle layer. Bake about 8 min­utes or un­til golden and crisp. Serve warm or cool on a wire rack. Store in an air­tight con­tainer. Makes 48 chips.

PHOTO BY EMILY RYAN

Home­made tor­tilla chips “come out re­ally well,” says chef Jan­ice Wi­ley.

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