Chili and Cumin Toasted Tortilla Strips – Lakeland Cooks!
Chili and Cumin Toasted Tortilla Strips
Ingredients:
1 package of corn tortillas, 6 to 7 inches in diameter, cut into half-inch strips
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
Vegetable oil for frying
Directions:
Mix chili powder and ground cumin together in a small bowl. Set aside.
In a large heavy skillet, electric frying pan or electric wok, heat one inch of vegetable oil to 375 degrees. Fry the tortilla strips in batches, stirring, for 30 seconds to 1 minute, or until they are golden and crisp. Use a slotted spatula or spoon to transfer them to paper-towel-lined baking sheet. Arrange the tortilla strips on a parchment-lined baking sheet and sprinkle with the spice mixture. Toss the strips to coat evenly. Keep the strips warm in a 250-degree oven until ready to serve.
Can also make ahead, cool completely and store for a couple of days in a tightly-covered tin. Warm up in a 250-degree oven before serving. Use Chili and Cumin Toasted Tortilla Strips to garnish Chicken Enchilada Soup as seen on the January 5, 2006 segment of Lakeland Cooks.
Sue’s Tips:
For more robust flavor, toast the chili powder in a small oven-proof dish or pan in a 250-degree oven for about 8 minutes. Stir occasionally to prevent browning. Remove from oven and transfer toasted chili powder to small bowl. Add ground cumin and mix well.
These strips are great for dunking into nacho cheese dip.