TORTILLA STRIPS

TORTILLA STRIPS 6 (6 inch) thin tortillas , I prefer the Mission's extra thin corn tortillas Vegetable or canola oil Salt , to taste Using kitchen scissors or a pizza cutter, cut the tortilla into about 12 strips. Cut the longer strips in half. Heat about 1/2 inch of oil in a large skillet over medium heat. Once the oil has reached 340°F, add about 15 tortilla strips to the pan. Cook about 30 seconds - 1 minute, or until lightly browned. If you notice the oil getting too hot, turn the heat down. You do not want it over 350°F or the strips will burn. Remove tortilla strips with slotted spoon or tongs and place on a baking sheet lined with paper towels. Sprinkle salt on top of them immediately and allow to cool. Serve over your favorite soups and salad. Store any leftovers in a paper bag for up to 1 week. NOTES Baked tortilla strips: To bake them instead, preheat the oven to 350°F. Brush each side of the tortilla with oil, cut them into strips and then place on a foil lined baking sheet. Sprinkle with salt. Bake for 5-10 minutes, or until lightly browned.