We started with a bag of slightly older corn tortillas. Well, actually, they were old enough that some of them were crumbly. Those tortillas stayed in the bag! For the rest, though!!!
To make the tortilla chips:
Preheat oven to 350 degrees F. Get out a half sheet pan, or other large flat plan.
Place one tortilla on cutting board and brush top with olive oil then sprinkle with coarse sea salt...not a lot then cover with a second tortilla. Brush that tortilla with olive oil and sprinkle with salt. Place a third tortilla on top and repeat the process.
When you have brushed with oil and salted 8 tortillas, with a very sharp knife (I love to use my Chef's knife which is very sharp and works great for almost everything!) cut the tortilla stack into quarters then lay the quarters on the sheet pan so they do not overlap, if possible. If they overlap a very little it is ok.
Bake at 350 degrees F. for ten minutes then turn over carefully. Let bake another 5 minutes then turn off oven. Check to see if they are a light golden brown. If not, let them sit in the oven for another 2-3 minutes, checking at the end of each minute. They CAN burn so do watch them.
If they seem not to be crispy when they come out, do not worry. If they have been in the oven for at least fifteen minutes, they should crisp up as they cool...that being said, they taste fabulous warm with guacamole or fresh salsa.
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