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Chili & Cumin Tortilla Strips

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      Title: CHILI & CUMIN TORTILLA STRIPS
 Categories: Appetizers, Mexican
      Yield: 6 Servings
 
      2 tb Chili powder
  1 1/2 ts Ground cumin
           Vegetable oil for frying
      6    7-inch corn tortillas,
           -halved and cut crosswise
           -into 1/2-inch strips
 
  In a small ovenproof dish toast the chili powder in a preheated 235F
  oven, stirring occasionally to prevent browning, for 8 minutes;
  transfer it to a small bowl, and add the cumin. In a large heavy
  skillit heat 3/4-inch of the oil to 375F and in it fry the tortilla
  strips in batches, stirring, for 30 seconds to 1 minute, or until
  they are golden and crisp, transferring them with a slotted spatula
  as they are fried to paper towels to drain. Arrange the tortilla
  strips in a baking pan and sprinkle the spice mixture over them,
  tossing the strips to coat them evenly. Keep the tortilla strips warm
  in the 250F oven until ready to serve. Makes enough garnish for 6
  cups of soup.
 
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