Ingredients:

  • 6 corn tortillas (approx. 6 inches / 15 cm)
  • 3 tbsp neutral oil (vegetable, canola, or avocado oil)
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder

Instructions:

  1. Set the oven to 400°F (200°C). Line your baking sheet with parchment paper so the oil doesn't pool or stick.
  2. Whisk together the oil, salt, and garlic powder in a small bowl.
  3. Brush a thin, even layer of the oil mixture onto both sides of each corn tortilla. Note: Coat the edges well to avoid dry spots
  4. Arrange the tortillas on the baking sheet in a single layer.
  5. Bake for 5 to 8 minutes. Flip them halfway through until they reach a deep mahogany colored gold.
  6. Remove the shells from the oven immediately.
  7. Transfer them to a wire cooling rack. Note: This keeps the bottoms from getting soggy
  8. Let them cool for 2 minutes until they feel rigid and snap when touched.