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Tortilla chips

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November 7, 2007

Serves 10-15

These keep well in an air-tight container at room temperature for up to 4 days.

1 bag 8-inch whole wheat flour tortillas (10 tortillas)
4 tablespoons canola or olive oil
Salt to taste

1. Set the oven at 350 degrees. On a cutting board, stack the tortillas 5 high. Cut the stack in half down the middle, and then in quarters. Then cut each quarter in half. You should have 8 triangles per tortilla.

2. With a pastry brush, brush 3 sheet pans with oil (if you only have one or two pans, that's fine; you will just have to do them in batches). Place the tortilla triangles on the sheet pans, leaving little room between the chips. Once all the chips are on the sheets, drizzle the remaining oil over the chips (if you are doing this in batches, drizzle some oil and save some for the next batch). Salt the chips generously, keeping your hand up high as you salt for an equal and fair distribution.

3. Bake for 10 minutes or until the chips are slightly browned. Slide the chips onto a plate or into a bowl. (These chips will keep warm stacked in a pile on a baking sheet at 220 degrees for up to 2 hours.) - Adapted from Haley House

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