Tortilla Chips (Baked)
1 (12-count, 6 inch) package corn tortillas
fine salt (optional)
On a cutting board, stack 3 to 4 tortillas and using a sharp knife, cut into 8 wedges. Repeat with remaining tortillas. Separate any that may stick together.
Lightly brush whole tortillas with vegetable oil. Cut into wedges as above. Place chips in a single layer on a rack on a baking sheet and sprinkle with salt, if desired. Bake in a 415F oven, for about 12 to 13 minutes or until crisp and light golden brown. Transfer to paper towels and cool completely
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