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.
One Serving Calories 70 kcal, Protein 2 gm, Carbohydrate 18 gm, Cholesterol 0, Total Fat .5 gm, Saturated Fat 0 gm
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