I do it all the time for chalupas. You can just put them in a 350 oven, spread out on a cookie sheet. A little overlap is ok. I would cut them up first. Or you can brush with oil first then bake. Or smear it on with your fingers if you don't have a brush. For chips, using oil might be best. Baking dry gets them good and crispy but they are a little bit harder than when brushed with oil. I just used olive oil in the past until I started baking them dry.

If you have a mexican market nearby....just buy a stack of fresh corn tortilla's and cut them into quarters with a knife or pizza cutter. You can deep fry them or spray with oil or a non-stick substitute and bake for a short period. Corn tortillas in the bag...like Tostito's etc....have about 10-20 cents worth of product for the $3-4 price they charge. Enjoy your homemade product! Getting into more involved with masa and doing your own you can find lots of great info here. I have found that if you have a local Mexican market you can skip that step and a lot of work...but if you don't...I'm sure from scratch is wonderful...and quite worth it. Duane

shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag

On ATK, they held one side of the tortilla with tongs and fried half of the tortilla, sort of in an "L" shape, with the upper part of the "L" held by tongs. Then when half of the tortilla was done, they would fold it gently and turn it over to fry the side that had been held out of the oil. I think they only used about 1/2 inch of oil. After draining, they put the shells in a 200° oven to keep warm. DB has a taco press, and so I've used that, but it requires more oil. Lars