• 8-10 corn tortillas
• 1 Tbsp. vegetable oil
• 1/2 tsp. kosher or sea salt, or to taste
• 1 cup salsa (optional)
Preheat the oven to 375 degrees. Put the vegetable oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one corn tortilla with the oil. Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them.
Cut the tortillas into eighths (a pizza cutter or kitchen shears work great for this), cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with the salt.
Bake them for about 15 minutes until they are lightly browned and crisp, but remove them from the oven before they get dark brown. Serve them with salsa, if desired.