Toasted Corn Tortilla Strips
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
- Yield: Makes about 40
Source: Martha Stewart Living, January 2004
- 8 corn tortillas, cut into 1-inch-wide strips
Preheat oven to 375 degrees. Spread tortilla strips in a single layer on a baking sheet. Bake until crisp and just beginning to turn golden, 5 to 10 minutes. Remove from oven, and let stand until cool. Store in an airtight container at room temperature for up to 2 days.