Seasoned Nacho Chips (vegan)

This recipe came from my friend Ruth and her daughter Rebekah Joy.  These are super easy to make and really good.

I want to take a moment to give a shout out to Rebekah Joy.  Hi, Rebekah!  Thanks so much for sharing this GREAT recipe with me and all my friends.  You are the best!

Okay, here we go.

You will need:

• 1 bag of plain tortilla chips (I used Tostitos, but Ruth says broken taco shells works nicely too)
• 2 tbsp. olive oil
• 3 tbsp. lemon juice, lime juice or a combination of the two
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper

I used lemon juice.  Rebekah Joy prefers lime juice.  If you use Tostitos I would cut the salt in half.  The original recipe did not have pepper in it, but I tried it and it's quite nice. 

Mix everything except chips in a bowl. Spread chips over a foil lined cookie sheet.  I used my stoneware on it's own and it worked great as well.

Sprinkle mixture over chips and bake for 5 to 8 minutes in a 350F oven.  Be careful not to let chips burn.