Lemon and Herb Chips
Brush whole tortillas with melted butter blended with lemon and herbs, then cut with a knife or cookie cutters. Once they're baked, package in snack-size bags.
Martha Stewart Kids, Spring
Yield Makes about 8 dozen
- 6 tablespoons unsalted butter
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon dried thyme
- 12 corn tortillas
- 1/4 teaspoon dried sage
- Preheat oven to 375 degrees. Combine butter, seasoning, and herbs in a small bowl. Brush tortillas with butter mixture; sprinkle with salt. Cut into shapes with a knife or cookie cutter. Place on a baking sheet; bake until crisp, 10 to 15 minutes. Transfer to a wire rack; let cool before serving.
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