This recipe will make about 100 chips, all of which will go great with salsa.
Line sheet pans with parchment paper and preheat your oven to 400 degrees. Brush the tortillas lightly with olive oil and cut into sixths. Arrange on the sheet pans, making sure that none of the tortilla wedges overlap. (You can fit about 3 tortillas worth of wedges on a pan, give or take.) You can bake two sheet pans at once -- after 6 minutes, rotate and flip the pans for more even cooking, then bake for a further 6-10 minutes, or until the chips are bubbled and crispy. Salt the chips while still hot, then allow to cool on a wire rack -- if you can wait that long.