No-Fry Tortilla Chips

Another Chet's Recipe - low-fat, low-sodium alternative to corn chips. I would suggest dipping in salsa or guacamole!! Yummy!

• Ready In: 20 mins
• Serves: 6
• Yields: 12 cups

Ingredients

• 1 (12 ounce) package 10-inch corn tortillas or 1 (12 ounce) package 10-inch flour tortillas
•  salt (optional)

Directions

1. Immerse tortillas one at a time in water. Let drain briefly, then lay flat.
2. If desired, sprinkle tops lightly with salt.
3. Cut each tortilla into 6 to 8 wedges.
4. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap.
5. 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.
6. (Store in an airtight bag until ready to serve.).