Ingredients:

  • 12 corn tortillas (approx. 6 oz / 170g)
  • 2 tbsp olive oil
  • 1/2 tsp coarse sea salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions:

  1. Slice each tortilla into 6 or 8 equal wedges using a pizza cutter or knife.
  2. Arrange the wedges on a large rimmed baking sheet and lightly coat both sides of each wedge with oil using a pastry brush.
  3. Space the chips slightly apart on the baking sheet to ensure they crisp rather than steam.
  4. Preheat the oven to 350°F (175°C) and place the rack in the center for even airflow.
  5. Bake for 12–15 minutes, checking at the 10-minute mark, until edges are light golden brown and the centers are stiff.
  6. Immediately transfer the chips to a bowl and toss with salt, smoked paprika, and garlic powder while the oil is still bubbling.
  7. Let the chips rest for 2 minutes to allow them to firm up and reach maximum crispiness.