Ingredients:

  • 6 corn tortillas (approx. 6-inch diameter)
  • 3 tbsp vegetable oil
  • ½ tsp fine sea salt
  • 1 lime (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or lightly grease it.
  2. Using a pastry brush, apply a thin, even layer of vegetable oil to both sides of each tortilla, ensuring the edges are covered to prevent burning.
  3. Arrange the tortillas in a single layer on the baking sheet without overlapping.
  4. Bake on the center rack for 4–5 minutes until the edges curl and the centers look matte, then flip each tortilla using tongs.
  5. Bake for another 4–5 minutes until the shells are golden brown and rigid.
  6. Immediately sprinkle with fine sea salt while the oil is still hot.
  7. Optional: Lightly spritz with fresh lime juice for acidity.
  8. Transfer to a wire cooling rack for 2 minutes to ensure the bottoms remain crisp.