CHIPS:

8 corn tortillas
1/2 tsp. ground cumin
1/4 tsp. ground oregano
1/4 tsp. paprika

DIP:

1 1/2 c. mayonnaise or Miracle Whip
1 1/2 c. sour cream
1 (1.25 oz.) pkg. taco seasoning

Chips: In a large plastic bag place seasonings. Cut tortillas into 8 wedges (each). Add tortillas to plastic bag. Shake bag to coat chips with seasoning. Arrange chips in single layer on large cookie sheet sprayed with no-stick spray. Bake at 375 degrees for 13-15 minutes or until golden brown. Cool completely on cooling rack. Makes 64 chips.

Dip: Mix all ingredients together until blended and chill. Serve with chips or veggies. Makes 3 cups.