2 small soft wheat tortillas, about 7 inches (18 cm) in diameter, halved

1 tbsp (15 ml) olive oil

¼ tsp chili powder

With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a work surface, julienne the tortilla halves into thin strips. Place on the prepared baking sheet. Add the oil and chili powder, and toss to coat well. Spread evenly on the baking sheet. Bake for 5 to 7 minutes or until golden brown. Let cool.

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