Homemade Tortilla Chips
Circle B Kitchen
Preheat oven to 400 degrees (375 for convection)*see below
Cut your tortillas into wedges. I usually cut regular-sized tortillas into 4ths, and when I find the extra large ones, I cut them into 6ths.
Lay the tortillas out on a baking sheet (I use 2 sheets) and spray with cooking spray (like Pam). Give ‘em a good sprinkling of salt (however salty you like your chips) and pop ‘em in the oven.
Set the timer for 6 minutes. After 6 minutes, swap the baking sheets from top to bottom racks and bake for another 6 minutes. For the smaller chips (tortillas cut into 6ths), this should be perfect. In my oven, they come at perfect at this point, but you might want to check at 5 minutes to make sure they're not getting too brown.
The chips get crispier as they cool, but I love ‘em warm too.
*For convection, these cook up in exactly 10 minutes, no need to swap out the baking sheets.
Note: I've noticed over time that I sort of like cooking these a little lower temperature (375 degrees). It sort of gives the chips a chance to get crispy before they turn brown, which I like. Sometimes I turn off the oven after 10 or 12 minutes and leave the oven door ajar and let them sit in the cooling oven for awhile. The longer they sit, the crispier they get.