This recipe was created to accompany Tomatillo Salsa . Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8 as an hors d'oeuvre

　　sixteen 6-inch corn tortillas

　　about 1/4 cup vegetable oil

　　1 1/2 tablespoons chili powder

　　3/4 teaspoon salt

　　1/2 teaspoon sugar

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Brush both sides of tortillas with oil and with scissors cut each tortilla into about 5 randomly shaped wavy strips. In 2 large shallow baking pans arrange half of strips in one layer. (Strips should curl up on their own, but if necessary gently twist or fold them over.)

　　

Step 3

In a small bowl combine chili powder, salt, and sugar and through a small sieve sprinkle half of mixture over tortilla strips in pans. Bake tortilla strips in upper and lower thirds of oven until just crisp, 6 to 8 minutes, and transfer to paper towels to cool. Make more chips in same manner with remaining tortilla strips and chili mixture.