Instructions

• Stack the 4 small corn tortillas and cut them into thin strips about 1/4-inch wide.
• Separate the strips so they are loose and not stuck together.
• Choose a cooking method: stovetop or oven.
• Stovetop: Heat a skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat the pan. Add the tortilla strips in a single layer (cook in batches if needed). Cook, stirring or tossing frequently, until golden and crisp, about 3–4 minutes. Transfer to a plate to cool briefly and sprinkle with a pinch of salt.
• Oven: Preheat the oven to 400°F. In a bowl, toss the tortilla strips with 1 tbsp olive oil until evenly coated. Spread the strips in a single layer on a baking sheet. Bake about 10 minutes, stirring or flipping once halfway through, until golden and crisp. Remove from the oven and sprinkle with a pinch of salt.