These are a delicious and more healthful substitute for the high
fat, high sodium corn chips on the market.
Preheat oven to 450°F.
Cut 12 soft corn tortillas into 8 triangles. Lay them on a dry baking sheet in a single
layer. Bake for 5 to 7 minutes, or until crisp. Watch them carefully to prevent
burning. Makes 96 chips. Store in an airtight container.
Use with Hay Stacks, to dip in refried beans or break a few into
pieces and sprinkle on top of soup.