|8 inch low carb tortillas||4|
|Olive oil||2 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
Heat oven to 400°F.
Brush tortillas on both sides with oil.
Sprinkle with salt and cumin.
Cut each tortilla into 6 wedges.
Set on a jelly-roll pan and bake until browned, about 6 minutes.
Flip and bake until crisp, about 2 minutes longer.
Watch closely, as they can burn rapidly.