Ingredients:

  • 12 corn tortillas (6-inch/15cm)
  • 3 tbsp neutral oil
  • 1 tsp fine sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or lightly grease it.
  2. Using a pastry brush or sprayer, apply a thin, even coat of oil to both sides of each tortilla and sprinkle a pinch of salt across the surface.
  3. Place tortillas in a single, non-overlapping layer on the sheet pan and bake for 4 to 5 minutes.
  4. Flip each tortilla and bake for another 4 to 5 minutes until the edges are mahogany-colored and the shells feel rigid.
  5. Immediately transfer the shells to a wire cooling rack for 2 to 3 minutes to allow the structure to set and achieve maximum crunch.