Authentic Homemade Tortilla Chips

Preheat your oven to 350°F (175°C). This is crucial for achieving a consistent, golden brown color on the chips, indicating a well-developed flavor.

While your oven is warming up, cut the corn tortillas into wedges. For a precise cut, stack the tortillas and cut them all at once using a sharp kitchen knife, turning the stack like a clock. This will give you uniform chips and a neat, professional finish.

Once your tortillas are all cut up, toss them in a large mixing bowl with the olive oil and sea salt. I advise using olive oil because it adds a nice depth of flavor to the tortilla chips, which is something you don't often get with store-bought varieties.

Arrange the oil-covered tortilla wedges on baking sheets in a single layer, ensuring they do not overlap. It's important not to crowd the baking sheets; baking in batches, if necessary, ensures that each chip will bake evenly and become nice and crisp.

Bake in the preheated oven for about 15 minutes, or until the chips are golden brown and crisp. I recommend rotating the pans halfway through the baking time to allow for even baking. A hot spot in your oven can cause some chips to brown faster than others.

Allow the chips to cool down a bit after baking - they'll further crisp up during the cooling process. Cool completely before storing in an airtight container, where they'll keep for up to a week - if they last that long!