2 cups water
4 (6 inch) corn tortillas

Dip tortillas, one at a time, into water for 2 seconds. Cut each tortilla into 8 wedges. Place wedges in a single layer on an ungreased baking sheet. Sprinkle with salt if desired.

Bake at 350°F for 15 minutes or until chips are crisp and lightly browned. Cool on wire racks.

Makes 32 chips.