Cumin Tortilla Crisps

1. 1

   Arrange the tortilla strips in one layer on 2 jelly-roll pans, cover them with a kitchen towel, and let them stand for 1 hour.

2. 2

   In a small bowl stir together the oil, the cumin, and salt and pepper to taste, drizzle the mixture over the strips, and toss the strips to coat them with it.

3. 3

   Bake the strips in a preheated 425F.

4. 4

   oven, shaking the pans occasionally and switching the pans once, for 8 to 10 minutes, or until they are golden and crisp.

5. 5

   Transfer the crisps to paper towels to drain and sprinkle them with the salt.

6. 6

   The tortilla crisps may be made 1 day in advance and kept in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.