Spicy Italian Chips
If you can't find tomato-basil tortillas, substitute another flavored tortilla or even plain tortillas. Serve the chips on their own, with salsa, or with a chunky bean dip.

1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/4 teaspoon salt
4 sun-dried tomato & basil flour tortillas (8 inches), each cut into 8 wedges

Preheat the oven to 400°F. Line 2 large baking sheets with foil and spray the foil with nonstick cooking spray. In a small bowl, whisk together the lemon juice, olive oil, garlic powder, oregano, cayenne, and salt. Dip the tortillas wedges into the lemon mixture. Place the tortilla wedges on the baking sheets and bake 8 to 10 minutes, or until crisp and lightly browned, turning them over halfway through the baking time. Transfer the chips to a wire rack to cool.