Recipe information
Total Time
35 min
Yield
Makes about 6 cups
Ingredients
1
/4 cup vegetable oil plus additional for brushing
2
teaspoons chili powder
1
/2 teaspoon ground cumin
1
/4 teaspoon cayenne
1
/2 teaspoon salt
12
(6-inch) corn tortillas
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Preparation
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Step 2
Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.