A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes).
Immerse tortillas one at a time in water. Let drain briefly, then lay flat.
If desired, sprinkle tops lightly with salt.
Cut each tortilla into 6 to 8 wedges.
Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap.
Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.)
Yield: 6 servings, 12 cups
One Serving = 2 cups, or 12 to 16 chips