Preheat oven to 400°F. Line a large baking sheet with parchment paper.

Lay tortillas in single layer on paper towels. Brush 1 side only of the tortillas with oil (cover surface lightly) using a pastry brush. Lightly sprinkle tortillas with salt (oiled side only). NOTE: Amount of oil/salt may vary slightly for each user.

Stack 3 oiled/salted tortillas together directly on top of each other. Use a sharp knife (or a pizza cutter) to cleanly slice through the stack, cutting the tortillas into 8 "pie-shaped" wedges. Repeat the "stacking and slicing" with the remaining 3 tortillas. Now you should have a total of 48 tortilla wedges.

Lay the tortilla pieces in a single layer on top of the prepared baking sheet. Position them so all tortilla wedges fit in the pan.

Bake on a middle rack in the oven at 400°F. for 4 minutes. Open oven; rotate the pan to ensure even chip crispness. Continue baking the tortilla chips for 4-5 more minutes OR until they're lightly browned around the edges and CRISP! NOTE: Oven temperatures can vary, so keep an eye on the chips during the last 5 minutes. When done, transfer parchment paper and chips off the hot baking sheet; let them cool to room temp. They will crisp up a bit more as they cool.

Serve at room temperature and enjoy! Store chips in an airtight, re-sealable bag.