10 (5- to 6-inch) corn or flour tortillas
1/4 cup vegetable or canola oil
Kosher or sea salt
Preheat the oven to 375 degrees.
Place half of the tortillas in a single layer on a cutting board. Brush them with a little of the oil.
Stack the tortillas and cut into 8 wedges. Arrange the wedges in a single layer on a baking sheet. Sprinkle with a little salt, Repeat with the remaining tortillas and arrange on a second baking sheet.
Bake for 7 minutes. Rotate the baking sheet and bake until the chips are light golden brown and crisp, about 7 to 10 minutes more. Remove from the oven.
I use a pizza cutter to cut the tortillas into wedges.