Stack tortillas together and cut the stack of tortillas into small wedges
Place on baking sheet, trying not to overlap. Two baking sheets may be needed.
Sprinkle with coarse salt
Bake in preheated 375° oven for 10 minutes. Check tortillas and if needed, return to the oven for an additional 3-5 minutes. Keep a close eye on tortillas so they don't become too dark.
Stir tortillas on tray so they are flipped over.
Continue baking until lightly golden and crisp. Watch carefully. They go from done to burnt quickly.
Let chips cool slightly on baking sheet then remove and serve
Store fully cooled chips in an airtight container
Notes
To Reheat Chips
If you like your chips warm, like they serve in many Mexican restaurants, just place on a baking sheet and place back into a warm oven for about 5 minutes. You can pile the chips on the baking sheet and they do not need to be in a single layer.
If chips have lost their crispness, reheat in a 375°F oven for about 5 minutes before serving.
Recipe Tips
When making be careful you don't overcrowd your pans or the chips will stick together.
If using two pans, rotate the pans halfway through baking time
You may also flip the chips on the pan halfway through baking time. This gives an even browning to the chips.
Use chips within 5 days. If chips lose their crispness, reheat in oven
For a large batch of chips, cook in small amounts so the pans are not overcrowded