I like to make these chips with leftover flour tortillas. They will keep for a week tightly covered, although they never seem to last that long!
6 flour tortillas
2 tbsp olive oil
Preheat oven to 375 F
Cut tortillas into 12 wedges each and toss with olive oil and sea salt
Arrange on a baking sheet lined with parchment and cook for 12-15 minutes, until golden
Cool and store in a sealed container until needed