- Cook Time
- 6 small (8 inch) corn tortillas
- 1 teaspoon EVOO
- 1/4 teaspoon each ground cumin and salt
- 1/2 cup homemade, or store-bought, salsa
Brush the tops of corn tortillas with EVOO; sprinkle with cumin and salt. Cut each tortilla into 8 wedges and transfer to a baking sheet. Bake at 400 degrees until crispy, 7 to 9 minutes. Serve with salsa.