• Twelve 6-inch corn tortillas (preferably white)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon fine salt
• Preheat the oven to 350 degrees F.
• Mix olive oil with garlic.
• Brush both sides of the tortillas with the oil mixture.
• Stack the tortillas and cut the pile into sixths to make chips.
• Spread the chips out in a single layer on three large baking sheets and season with salt.
• Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.