Yield: 12 servings
|½ teaspoon||Ground cumin|
|¼ teaspoon||Ground red pepper|
|3 tablespoons||Melted margarine|
|8 eaches||6" tortilla<corn or flour>|
In a small mixing bowl combine cumin, red pepper, and salt. Brush the melted margarine over one side of each tortilla and sprinkle with the mixture. Brush each tortilla lightly to distribute evenly. Make 2 stacks of the tortillas. Cut each stack into ½" wide strips. Place tortilla strips in a single layer on an ungreased baking sheet. Bake at 400 degrees for 8 to 10 minutes or until strips are crisped and lightly browned.
Serve with the following Chili-Cheese dip.