Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Using a pastry brush, brush each tortilla liberally on both sides with vegetable oil, then season with salt.
Stack tortillas on top of each other and cut the stack into 6 wedges.
On the lined baking sheets, spread the chips out into a single layer, avoiding any overlapping.
Bake 8-12 minutes, or until chips are lightly golden and crisp to your liking, making sure to watch vigilantly toward the end of bake time to avoid overdone chips. Let the chips cool completely before storing them in an airtight bag or container.