Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper, ready to catch any stray seasonings.
Stack the corn tortillas and use a sharp knife or pizza cutter to slice each into 6 or 8 wedges, creating uniform triangles.
Arrange the tortilla wedges in a single layer on the prepared baking sheet, making sure they don’t overlap—this helps them crisp evenly.
Spray the chips lightly with olive oil spray, aiming for a fine mist that just glints on their surface, then sprinkle with salt, paprika, and chili powder for flavor.
Bake the chips in the oven for 10-12 minutes, keeping an eye on them after 8 minutes. They should turn a beautiful golden brown and become crispy at the edges.
Once baked, transfer the chips to a cooling rack for 2-3 minutes. This helps them stay crisp as they cool and prevents sogginess on the bottom.
Taste a chip and adjust the seasoning if needed—adding a pinch more salt or spice while they’re still warm helps the flavors stick better.
Serve immediately for the best crunch, or store in an airtight container once completely cooled to enjoy later.
