4 Corn Tortillas
1 Tsp. Canola Oil
Salt to Taste (I use coarse kosher salt)
1. Preheat oven to 400*. Lightly oil 2 baking sheets.
2. Lightly brush one side of each tortilla with 1/4 tsp. oil and sprinkle with salt.
3. Stack tortillas and cut into 8 wedges. Arrange on baking sheets. Bake until crisp (8-10 minutes)
Per chip: 8 calories 0 g. fat 2 g. carb
