|Name||Homemade Tortilla Chips|
12 corn tortillas
Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment paper.
Lay 6 tortillas on a cutting board and brush each with a light layer of the oil, making sure the edges also get coated. Sprinkle with a generous pinch of salt, then turn them over and brush the second side with oil. Stack the tortillas into a pile and cut them into 6 equal wedges or 1/2-inch-wide strips.
Arrange the tortillas on the prepared baking sheets in a single layer. Bake for 20 to 25 minutes, rotating the pan halfway through cooking. Once the chips are golden brown and crispy, remove them from the oven and let them cool completely. Transfer the cooled chips to an airtight container or eat immediately, which is what happens at my house.