INGREDIENTS

INSTRUCTIONS

You will need white corn tortillas, sea salt, water, cooking spray, a
shallow dish or pie tin, a cutting board, and two baking sheets.
Preheat oven to 450 degrees. Spray baking sheets with cooking spray.
This will only need to be done before every other batch.  Put warm
water in the shallow dish. Put a tortilla in the water for a  few
seconds, then place on the cutting board. Sprinkle with sea salt.
Repeat this process until you have 6 tortillas stacked. Slice the
stack diagonally in eighths. Place in a single layer on the prepared
baking sheets, and bake for about 5 minutes. Remove from the oven,
turn each chip over, return to oven and bake for 5 minutes more.
Remove from the oven and dump into a large bowl to cool. When cool,
store in zip-lock bags. (The chips are usually crisper the next day.)
To make flavored chips, in place of salt use any dry flavoring, such
as Ranch flavored dressing mix, taco seasoning mix, a cinnamon and
sugar mixture, etc.  It takes about an hour to make a 3 dozen package
of tortillas (which  yields 18 servings) in 1 gallon-sized zip-lock
bag.  NOTE: One serving, about 16 chips (or approximately 1 cup),
contains  about 1.5    grams of fat. Recipe by: To Your Health!  Posted
to MM-Recipes Digest V4 #017, by Sandra McGuire  <kd6hci@gte.net> on
Thu, 16 Jan 1997.

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