- 4 EMGF Protein Tortilla Wraps
- 1 tablespoon avocado oil
- Fine salt
- Slice tortillas onto 12 pizza-like slices.
- Preheat the oven to 350 degrees F.
- Brush both sides of the tortillas with the oil.
- Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt.
- Bake until golden brown and crisp, rotating the bak- ing sheets once, about 12 to 15 minutes.