Water Crisped Tortilla Chips
|6 inch corn tortillas/Six 9 inch flour tortillas||6|
1. Dip tortillas, one at a time, in hot water; drain briefly. Season tortillas to taste with salt, if desired. Stack tortillas; then cut the stack into 6 to 8 wedges.
2. Arrange wedges in a single layer on large baking sheets. Do not overlap wedges. Bake in a 500°F (260°C) oven for 4 minutes. With a metal spatula, turn wedges over; continue to bake until crisp and browned, about 2 more minutes. (At this point, you may let cool; then store airtight at room temperature for up to 5 days.)