10 (5- to 6-inch) corn or flour tortillas 1/4 cup vegetable oil 2 teaspoons kosher salt

Heat the oven to 400°F and arrange the racks to divide the oven into thirds. Place half of the tortillas in a single layer on a cutting board. Brush them with a quarter of the oil and sprinkle with a quarter of the salt. Flip the tortillas and repeat. Stack the tortillas and cut into 8 wedges. Arrange the wedges in a single layer on a baking sheet. Repeat with the remaining tortillas and arrange on a second baking sheet. Place both sheets in the oven and bake for 7 minutes. Rotate the baking sheets front to back and top to bottom and bake until the chips are light golden brown and crisp, about 7 to 10 minutes more. Remove the sheets to wire racks and let sit until the chips are completely cooled. Store in an airtight container for up to 5 days.