¼ tsp garlic powder I used fresh garlic and onion and frozen parsley.
Combine all and mix well
Spread over tortilla rounds and cut into wedges or strips
Arrange on ungreased baking sheet
Bake at 350 for approx. 12-15 min until crisp and brown (remove immediately as they burn quickly)
They cool very quickly so you can put in container and they keep very well for several days.
I found that this recipe makes about 6 rounds depending on how thick you spread the cheese mixture. I spread it fairly thinly and try to get it even but don’t worry about some gaps in the spreading--they kind of melt across while baking. I found if you put too much they’re a bit soggy.