Ingredients:

  • 10 corn tortillas (6-inch / 15cm)
  • 3 tbsp neutral oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Place a wire cooling rack directly onto a large rimmed baking sheet to allow for air circulation.
  2. Using a pastry brush, apply a thin, even layer of neutral oil to both sides of each corn tortilla. While the oil is still wet, sprinkle salt and garlic powder evenly across the surface, ensuring edges are lightly coated.
  3. Arrange the tortillas on the wire rack in a single layer without overlapping. Bake for 8–12 minutes until the edges are golden-brown and the centers are rigid.
  4. Remove the rack from the oven and let the shells rest on the rack for 2–3 minutes to transition to a shattering-crisp texture.