• 12 (6- to 8-inch) white or yellow corn tortillas
• Canola oil for brushing
• Kosher or sea salt

Total time: 15 minutes

Position one rack in the center of the oven and a second rack in the upper third, and preheat to 400°.

Using a pastry brush, lightly brush the tortillas on both sides with canola oil. Using a sharp knife, cut the tortillas into 6 or 8 wedges. Arrange the wedges on 2 rimmed baking sheets in a single layer without crowding the pan (cook in batches if necessary). Bake the tortillas on one side for 5 minutes, and then turn the chips over. Rotate the baking sheets and continue baking the chips until they are crisp and just beginning to brown, about 5 minutes longer. Remove from oven, sprinkle lightly with salt, transfer to a basket or serving bowl, and serve immediately.

Pair them with one of these lighter versions of classic dips from Diane Morgan