Step 1

Preheat oven to 375.

Step 2

Cut 12 corn tortillas into quarters. Then cut quarters into halves creating 8 chips per tortilla.

Step 3

Spread chips out on a baking sheet.

Step 4

Spray or brush 2 tbs olive oil over each tortilla.

Step 5

Salt chips.

Step 6

Bake 10 to 15 minutes depending on your baking sheet. Darker baking sheets cook faster. They are done when completely crunchy. You may need to cook in multiple batches.

Step 7

Let chips cool before serving. Store in airtight container. They should stay crispy up to a week.