I used the large flour tortillas (dinner plate size) and cut into eighths, then cut each eighth into fourths. Each large tortilla will make 32 chips. The chips are smaller and easier for little hands to pick up. I then placed chips on a baking stone (to prevent burning), sprayed each chip with some plain cooking spray (you could use butter or garlic flavor also), and sprinkled each with a little sea salt. I baked them at 7 minutes then rotated the stone 1/2 turn (or turn stone a full 180 degrees for even baking) and cooked them for another 6 minutes. I then removed the stone carefully from the oven with oven mitts or pads (it will be extremely hot to the touch) and then removed them from the stone with an upside down metal spatula (I do this to help prevent sticking to the stone) and placed them on a large cool metal baking tray to cool. They turned out fantastic. They can be eaten alone (kids love them), with dips or made into nacho chips.
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I used the large flour tortillas (dinner plate size) and cut into eighths, then cut each...