Makes 4 servings
These crunchy chips are an ideal sidekick for soup. You may want to double the recipe to have extras on hand for snacking.
Four 6- or 7-inch flour tortillas (preferably white rather than whole wheat)
2 teaspoons olive oil
1 teaspoon chili powder
¼ teaspoon ground cumin
Preheat the oven to 400° F.
Lightly brush both sides of each tortilla with the oil. Using kitchen shears, cut the tortillas into 1-inch wide strips. Place them in a single layer on an ungreased baking sheet.
In a small bowl, combine the chili powder and cumin; sprinkle over the strips.
Bake in the preheated oven for about 5 minutes, or until the strips are lightly browned and crisp. (The strips will continue to crisp as they cool.)