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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate. Ingredients:
1/4 cup vegetable oil |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/4-1/2 teaspoon cayenne pepper or 1/4-1/2 teaspoon ground red pepper |
12 6-inch corn tortillas |
salt |
tabasco sauce, to taste (if you like them spicy!) |
Directions:
1. Preheat oven to 375 degrees.
2. Stir oil and all spices together.
3. Brush one side of all the tortillas with oil/spice mixture.
4. Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2 strips.
5. Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
6. Bake until golden and crisp, about 10-15 minutes.
7. (If pans are on different oven racks switch their positions about halfway through baking.).
8. Remove from oven and sprinkle with salt.
9. Cool completely in pans.
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