Preheat oven to 350 degrees F. Line the bottom of one or two baking sheets with foil or lightly coat with oil.
Very lightly brush or spray both sides of each tortilla with olive oil {I use and love a Misto Olive Oil Sprayer}. Stack the tortillas in a pile and cut into 8 wedges.
Arrange the wedges on the baking sheet in a single layer. Sprinkle with sea salt.
Bake in preheated oven for 8-12 minutes. Rotate the pans halfway through to avoid burning in hot spots. The chips are done when the edges are crisp and dry. They will still be slightly flexible in the middle, but will continue to crisp as they cool.
Remove the trays from the oven and let cool. Test a chip when they are mostly cooled and if it isn't as crisp as you like, return the tray to the oven for 2-3 more minutes.
Store leftovers in an airtight plastic bag or container.
Notes
Actual nutrition info may vary based on exact ingredients used. Find complete nutrition info on MyFitnessPal as FG8 Baked Tortilla Chips.