Crisp Corn Tortilla Chips Recipe

From Dorothy McNett's Recipe Book.

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Crisp Corn Tortilla Chips

6 (6 inch) corn tortillas
4 teaspoons vegetable oil
salt to taste

Brush tortillas with oil, then cut each tortilla into 6 pie shaped wedges. Place half the wedges in a single layer in flat bottomed casserole. Microwave on High 3 minutes. Drain on paper towel. Salt to taste. Repeat with remaining wedges. Serve warm.

Recipe created 1995-01-01.

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