Cut each of the twelve 7- 8-inch flour tortillas
into 8 wedges. Spread one-third of the wedges in a
15x10x1-inch baking pan. Bake in a 350 degree oven
5 to 10 minutes or until dry and crisp; cool.
Repeat with remaining wedges. Store in an airtight
container at room temperature up to 4 days or
freeze up to 3 weeks.
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