1. Preheat oven to 400°F. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until edges are lightly browned and crisp.
2. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.
3. Variations: Baked Cinnamon Chips: Lightly spray tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges and bake as directed above. Cool completely.
   
   Chocolate-Drizzled Cinnamon Chips: Prepare Baked Cinnamon Chips as recipe directs. Place 1/2 cup semi-sweet chocolate morsels in Small Micro-Cooker®; microwave, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set.

Yield: 64 chips (16 servings)

Nutrients per serving: (Low Fat) Nutrients per serving (4 chips): Calories 40, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 130 mg, Fiber less than 1 g

Diabetic exchanges per serving (4 chips): 1/2 starch (1/2 carb)

Cook's Tips: Use the Pizza Cutter to quickly and easily cut the tortillas into even wedges.

To easily drizzle melted chocolate, place a small, resealable plastic food storage bag inside the Measure-All® Cup. Pour melted chocolate into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow the chocolate to flow through.