8 corn tortillas
Preheat oven to 350°F. Spray baking spray on two baking sheets. Set aside.
Place one tortilla on the cutting board and brush the top with a light layer of canola oil. You don’t need a lot of oil, but make sure you get the outer edges of the tortilla. Place another tortilla on top of the oiled one and brush the top with oil. Repeat with remaining tortillas.
Using a sharp knife, cut the tortilla stack in half using one firm chop, if possible. Cut the halves in half and cut each of those halves in half again, forming triangle shaped pieces.
Arrange the triangles in a single layer on the oiled baking sheets. Place the wedges with the un-oiled sides facing down so that they have contact with the oil on the tray. Do not overlap fine or they won’t crisp. Sprinkle a pinch or two of flaked sea salt over the tops, being sure that all of the triangles get a touch of salt.
Place trays in the oven and bake for 8 – 12 minutes. Check your chips at 8 minutes and rotate your pans.
The chips are done when the edges are crisp and dry and slightly lifted from the tray. They should be a few shades darker, though not completely browned. The chips will still be slightly flexible in the middle, but will crisp further as they cool.
Remove trays from the oven and let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one and if it isn’t as crisp as you would like, return the trays to the oven for another 2 or 3 minutes.
Once the chips are fairly cool, remove them from the tray and serve. If you’re not eating them right away, store in an airtight container for up to one week..