For the prep:

Cup of Yum
1. Preheat the oven to 350˚F (177˚C). Line a sheet pan with foil, if desired, for easy clean up. Set aside.

For the crispy tortilla strips:

1. Stack 12 corn tortillas. Cut the stack in half.
2. Cut each half stack into strips. I like to cut them about ⅛-inch thick but go as thin or thick as you prefer. I also like to cut the tortillas on a angle for longer strips.
3. Spread the tortilla strips out of the prepared sheet pan. Drizzle with the oil then sprinkle with the salt. Gently toss the tortilla strips to coat them with the oil.
4. Bake for 2 minutes then remove the pan from the oven and toss gently. A tongs works well for this. The tossing will ensure that the tortillas are evenly coated with the oil.
5. Return to the oven and bake for an addiitional 12-14 minutes, tossing again after 5 minutes, until crisp and light golden brown. Watch carefully during the last few minutes as every oven is a little different. If the strips seem to be getting browner around the edges before they are uniformly crisp, give them one more toss with a tongs to redistribute.
6. Take a taste and, if you prefer, sprinkle with a little more salt.
7. Allow the strips to cool completely on the pan then store in an airtight container.