Crispy Tortilla Strips

By AndreaO

Great on a BBQ chicken salad, tortilla soup.

Ingredients

• 1 tbsp canola oil
• 6 (6-inch) corn tortillas
• 1 tsp blended chili powder
• 1/2 tsp maple crystals (or sugar)
• 1/4 tsp sea salt (or kosher salt)

Preparation

Step 1

Preheat the oven to 350 degrees F.

Brush the oil over both sides of the tortillas. Cut the tortillas in half, then cut the halves crosswise into 1/8-inch-thick strips. Stir the chili powder, maple crystals, and salt in a medium bowl to blend. Add the tortilla strips and toss to coat. Spread the tortilla strips on a heavy, rimmed baking sheet. Then arrange them evenly over the baking sheet. Bake, tossing occasionally, for 15 minutes, or until crisp. Transfer to a paper towel-lined plate and cool.

The tortilla strips will keep for 2 days in an airtight plastic bag at room temperature.