Stack 3-4 cold corn tortillas and slice into 6-8 equal wedges using a sharp knife or pizza cutter. Separate pieces and arrange in a single layer on a parchment-lined baking sheet with 0.5-inch spacing between chips.
6 pieces corn tortillas
Spray both sides of the tortilla wedges with vegetable oil or brush lightly using about 1 teaspoon oil per 10 chips. Ensure edges are coated to prevent pale, soft spots after baking.
6 pieces corn tortillas
Preheat oven to 400°F and place the baking sheet on the middle rack. Bake for 7 minutes or until edges begin to curl and lightly brown, checking at 6 minutes if your oven runs hot or chips are thin.
Use tongs or a spatula to flip each chip carefully. Return the sheet to the oven and bake for an additional 7 minutes or until chips are golden brown, crispy, and free of soft spots.
Transfer baked chips to a wire rack and let cool for 5 minutes to finish crisping. Immediately sprinkle with salt and any optional seasonings like cumin, chili powder, or lime zest while chips are still warm.
6 pieces corn tortillas
