Cumin Tortilla Crisps

Directions

1. 1
   Arrange the tortilla strips in one layer on 2 jelly-roll pans, cover them with a kitchen towel, and let them stand for 1 hour.
2. 2
   In a small bowl stir together the oil, the cumin, and salt and pepper to taste, drizzle the mixture over the strips, and toss the strips to coat them with it.
3. 3
   Bake the strips in a preheated 425F.
4. 4
   oven, shaking the pans occasionally and switching the pans once, for 8 to 10 minutes, or until they are golden and crisp.
5. 5
   Transfer the crisps to paper towels to drain and sprinkle them with the salt.
6. 6
   The tortilla crisps may be made 1 day in advance and kept in an airtight container.