1 pk Corn Tortillas (12 ounces)

           --or-
      1 pk Flour Tortillas (14 ounces),

           -10-inch size
           Salt (optional)
  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
  Corn Tortilla Chips     Flour Tortilla Chips Calories: 113 157 Protein: 4 g
  5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0

  mg                      0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg
  Exchange:               1-1/2 Starch/Bread        1-1/2 Starch/Bread 1 Fat
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  Shared by:  Norman R. Brown