Crispy Tortilla Strips

I mentioned these Crispy Tortilla Strips in my last post about Fajita Soup. These little tortilla strips tasted deliciously naughty. Basically, I made homemade junk food.

There were two key reasons why these little bits of yumminess tasted like restaurant food:

1. Plenty of oil
2. Lots of salt.

I have made these both seasoned and plain with some salt. The seasoned version is far superior.

I have a few tips to make this recipe successful:

• Layer the strips in a single layer. Any portions that are covered will not get crispy. A second baking sheet may be needed.
• These strips go from perfectly crisp to totally burnt in moments. When they are done, immediately remove the baking sheets from the oven and take the strips off the sheets. Even the extra heat from the baking sheet can take the strips over the edge of doneness to burnt.
• I suggest a fairly high oven temperature. These can be baked at different temperatures. The higher the heat, the less time required for perfect crispness. If you do dare for a higher oven temperature, make sure to watch the oven and be ready when the strips are done. Enjoy!

Crispy Tortilla Strips

3 corn tortillas, cut in half then  1/4 inch strips *
1-2 tablespoons canola oil
1/4 teaspoon smoked paprika
1/2 teaspoon cumin seed
1/4 teaspoon kosher salt

1. Preheat oven to 400 degrees Fahrenheit.
2. In a mixing bowl, combine all ingredients.
3. Spread tortilla mixture evenly on a baking sheet, making sure no strips are overlapping.
4. Bake 5-7 minutes or until crisp.
5. Remove immediately from the oven and off of the baking sheet. Serve warm.

* I have only tried this using corn tortillas and do not know how well flour tortillas would work.