makes about 3 chips or 8 strips per tortilla
soft corn tortillas
1 tablespoon olive oil
sea salt [optional]
1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place a wire rack on top of the foil.
2. For tortilla strips, stack the tortillas together, then use a sharp knife to cut the tortillas into half, then into 1/2-inch strips.
3. For tortilla chips, use a small circle cookie cutter to cut the tortillas into rounds. You should be able to get about 3 circles per tortilla. (Two will be perfectly-shaped, the third will be slightly wonky.)
4. Place the strips or rounds on the wire rack. Brush both sides of each strip or round with olive oil. Sprinkle with sea salt if using.
5. Bake in the oven for 8 minutes, flipping the tortilla strips or chips halfway through the baking time. Keep your eye on the tortillas at the end of the baking period, as they can go from golden to super-brown in a matter of seconds.
6. Remove from the oven and let cool. Store any extras in an airtight container at room temperature.