Baked and Seasoned Tortilla Chips

2 pkg Corn tortillas
Olive oil Pam
Salt, or cayanne pepper, or taco seasoning, or butter salt

Remove the tortillas from the packageand make one tall stack (one on
top of the other). Lightly(!) spritz each top layer of the tortilla
with Pam  After each one is sprayed, sprinkle on the salt or other
seasoning according to individual taste.

Flip the whole stack over and repeat the process. Take a sharp knife
and slice the round tortilla stack into quarters (eights work well,
too)

Preheat oven to 350°F. Place tortilla wedges on a cookie sheet
(single layer) and bake for approximately 10-15 minutes. Keep an eye
on these. They can turn from a delicious golden brown to burnt brown
very quickly!

Remove from oven and spread out to cool. Store in zip lock bags.

Alternative to Using Pam for Baked Chips:

Instead of spraying each side of the tortilla with Pam and sprinkling
on the salt, I use a pastry brush and lightly "paint" on a mixture of
hot water and salt. It make it almost as salty as a brine. Then I
just take the pasty brush and lightly brush over the front and back
of the tortilla. Then sprinkle on the seasoning. The seasonings
adhere to the tortilla when they are slightly moist.

Cut the tortillas as directed. They take a bit longer to bake and
they don't crisp us as "crunchy" as when using the light spray of
Pam, but the payoff is that you have used no additional fat at all.
If you prefer not to add any salt, substitute your favorite seasoning.