Enjoy these chips as a granish for Tortilla Soup, with salsa, or just as a guilt-free snack. They are best made right before you will be serving them, but also keep well for a couple days in an airtight container.
Preheat the oven to 350 degrees. Pour water into a shallow dish or pie plate.
2
Dip each tortilla, one at a time, into the water for 2-3 seconds.
3
Drain off the excess water, and cut each tortilla into 8 wedges. (lengthwise in half, sideways in half, and then making an "x" by cutting those wedges in half)
4
Spray a cookie sheet with non-stick spray.
5
Place wedges on the cookie sheet, and sprinkle with salt.
6
Bake at 350* for about 10-15 minutes, or until the wedges are lightly browned, and crisp.
