- 12 6-inch corn tortillas
- Canola oil cooking spray
- 3/4 teaspoon chili powder, divided
- 1/4 teaspoon salt, divided
Preheat oven to 375°F. Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.
Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (They had a tip in case you didn't have a taco rack, like me, and here it is: You prepare the tortillas the same way, and then drape them over two bars on your oven rack. You might want to remove the rack and spray it with cooking spray first, which made it easier to remove them. Also, 7-10 minutes was a little long for my oven, just keep a close eye on them.)
Remove the shells from the rack and repeat the steaming a cooking with the remaining 8 tortillas.