• 6 large flour tortillas
• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) chili powder

1. With 3-inch (8 cm) round cookie cutter, cut out shapes from tortillas. Arrange on greased baking sheets. Stir vegetable oil with chili powder; brush over tortillas.
2. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching halfway through, until edges are golden and crisp, 8 to 10 minutes. Let cool on pans on racks (Make-ahead: Store in airtight container for up to 24 hours.)

Servings: 48