Directions

1. Heat griddle to medium-high heat.
2. Using scissors, cut each tortilla into 8 wedges. Lightly brush oil on both sides of the tortilla wedges with a pastry brush and gently add one layer of tortilla wedges to the griddle. When the edges are a little darker in color and crispy on the edges, transfer them from the griddle to cutting boards lined with paper towels. The chips will continue to crisp as they cool. Continue adding new batches of oiled tortilla wedges to the skillet until they’re all cooked. Serve warm.
3. Serve tortilla chips with a dip, such as Black Bean and Corn Salsa or Pico de Gallo. Enjoy!