Preheat oven to 450 degrees.

• Cut corn tortillas into 8 pieces each. This is easiest if you keep them in a stack and cut them all at once.
• Place half the pieces in a mixing bowl and drizzle 1/2 tablespoons of vegetable oil over, tossing as you drizzle. Then sprinkle with 1 teaspoon salt, toss again.
• Lay tortilla wedges on a baking sheet, its ok if pieces overlap a little bit.
• Place in preheated oven for 5 minutes, remove, flip wedges over with a spatula or tongs, return to oven and bake another 5 minutes, checking frequently. If any wedges seem to be getting burnt removed to a plate and return pan to the oven until all wedges start to brown and become crisp! Remove from oven and immediately sprinkle with more salt, let set a minute then remove chips to a plate or bowl.
• Repeat process with remaining corn tortilla wedges.