Easy Homemade Baked Corn Tortilla Chips

Start by preheating your oven to 350°F (180°C). I've found that this temperature perfectly crisps the tortillas without burning them.

Meanwhile, stack your tortillas and cut them into 6 equal wedges. Cutting them into perfect wedges is essential for even baking and perfect crispiness.

Spread the tortilla wedges out on a large baking sheet in a single layer. You might need to use two sheets or bake in batches to avoid overcrowding the pan.

Brush both sides of the tortilla wedges lightly with oil. Ensure each chip is coated well with oil, but be careful not to overdo it as too much oil can make the chips too greasy.

Bake the tortilla wedges in the preheated oven for about 10-15 minutes, or until they start to turn golden and crispy. It would be wise to keep a close eye on the chips during the final minutes of baking to prevent them from burning.

Once done, remove the chips from the oven and immediately sprinkle with sea salt. A pinch should be enough, remember we want a subtle taste of salt, not an overwhelming one.

Let the chips cool for a few minutes before serving, they will continue to crisp up as they cool.