A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes). Immerse tortillas one at a time in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each tortilla into 6 to 8 wedges. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap. Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.) Yield: 6 servings, 12 cups One Serving = 2 cups, or 12 to 16 chips Corn Tortilla Chips Flour Tortilla Chips Calories: 113 157 Protein: 4 g 5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0 mg 0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg Exchange: 1-1/2 Starch/Bread 1-1/2 Starch/Bread 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown