Brush a corn tortilla on both sides with extra virgin olive oil, sprinkle with 1/2 teaspoon of za'atar on one side. Brush a second corn tortilla with oil, stack on top of the first tortilla, sprinkle with another 1/2 teaspoon of za'atar, and repeat until all of the tortillas have been brushed and sprinkled. Cut the tortilla stack in half, then turn 90° and cut into 1/2 to 3/4 inch strips. Spread them in a single layer on cookie sheets and bake them, rotating the pans front to back halfway through, about 8 to 12 minutes. Let the strips cool on the pans.