Preheat oven to 325 degrees F. Using a sharp knife, cut each stale tortilla into 6 wedges. (You can do this quickly by stacking tortillas and cutting them all at once. If your tortillas are fresh, spread them on wire racks and let dry at room temperature for at least 1 hour or more.) In a medium saucepan, whisk together water, oil, lime juice, cayenne and salt. Warm over low heat while whisking to thoroughly combine. Dip tortilla wedges into warmed brine solution, then shake off any excess brine. (Use a brief dip for lightly flavored chips, or a longer soak for a more pronounced taste.) Spread prepared tortilla wedges in a single layer on rimmed baking sheets. Bake in center of oven, turning occasionally, until golden-brown and crisp, about 12 to 15 minutes. Serve warm or cool on wire racks.
Makes about 4 to 6 servings.
Caution: Be careful not to bake the chips too long. Once they start to brown...they cook quickly; they go from not yet ready, to perfectly golden-brown, to all of a sudden they're burned, in just a minute or so!
Tortillas can be cut into wedges for dipping or in strips for use in tortilla soup or chilequiles.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 381 (70%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 23g|
|Cholesterol 0mg||0 %|
|Sodium 42.5mg||1 %|
|Potassium 231mg||6 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 33.8g|
|Protein 5.2g||7 %|
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Calories per serving: 543
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