Twelve
6-inch corn tortillas (preferably white)
1
tablespoon vegetable oil
Fine
salt
Preheat
the oven to 350 degrees F.
Brush
both sides of the tortillas with the oil. Stack the tortillas and cut the pile
into sixths to make chips. Spread the chips out in a single layer on two large
baking sheets and season with salt.
Bake
until golden brown and crisp, rotating the baking sheets once, about 12 to 15
minutes. Serve.
This recipe can be found here.
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