- 10 low-fat flour or corn tortillas
- Kosher salt
- Preheat the oven to 350°. Cut each tortilla into 6 wedges. Arrange in 1 layer on 2 nonstick baking sheets; sprinkle with salt. Bake until crisp and golden, about 12 minutes for the flour and 18 minutes for the corn. Halfway through, shift the pans.
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