Baked Mexican Crisps

• 4 (10-inch) flour tortillas
• 2 Tablespoons margarine, melted
• ¼ teaspoon chili powder
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1. Combine margarine and chili powder in small bowl.
2. Mix melted margarine and chili powder.
3. Brush each tortilla with melted margarine mixture.
4. Cut each tortilla into 16 wedges.
5. Place wedges on baking sheet; bake at 400 F for 8–10 minutes, until lightly brown and crisp.
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Makes 64 crisps

Nutrition per serving (10 g / 2 crisps): 33 calories; 1 g fat (1 g saturated; 0 trans fats); 0 cholesterol; 86 mg sodium; 5 g carbohydrate; 0 fiber; 1 g protein; 0 calcium; 0 iron