I cut them into quarters, and first tried to fry them. That took too long, as I only have one pan (see: The Essentials post). So I ended up baking them on a cookie sheet. Really simple: oven at 350 degrees for 20 minutes. Repeat until you no longer have left overs. They look pretty cool too:
I think the benefit to this is being able to put less salt on the chips, and, maybe experimenting with those flavored tortillas. Think about having sun dried tomato tortilla chips. Yum.
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