Ingredients
- 10 corn tortillas, 6 inches
- cooking spray
- kosher salt, to taste
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Slice each tortilla into 8 equal wedges. (We like to stack our tortillas and cut a few at a time).
- Arrange the wedges in an even layer on the baking sheet, keeping space in between each wedge.
- Lightly spray each wedge with cooking oil and lightly sprinkle with salt. Flip each wedge and repeat on the opposite side.
- Bake the chips for 6 minutes. After 6 minutes, remove from oven and use tongs to flip each chip. Transfer back to the oven and cook for an additional 6-7 minutes, or until evenly browned.
- Let the chips cool before serving.
