Increase the ground red pepper to add a kick, or omit it for a tame batch. Blend regular flour, whole-wheat flour, and corn tortillas for a mixture of taste and texture, if you like.
Preheat oven to 400°.
Cut tortillas in half, and cut each half into 5 strips to form 60 strips. Divide the tortilla strips evenly among 2 baking sheets lined with parchment paper and coated with cooking spray. Brush strips evenly with canola oil. Combine cumin and red pepper in a small bowl, and sprinkle over strips. Bake at 400° for 10 minutes or until browned, rotating baking sheets after 5 minutes.