Categories: Appetizers, Low-cal, Vegetarian, Mexican 
      Yield: 6 servings 
  
      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