Spray a large baking sheet with oil spray (see note). Spread tortilla wedges on baking sheet in a single layer (important!).
Spray with oil, sprinkle with salt, and bake for 12-15 minutes, rotating pan once. Keep a close eye on them after 12 minutes (check every minute), because they can burn easily. Take them out when they are dark golden brown (see note).
Some cooks like to spray the tortillas on both sides before cutting them. You can also brush them with oil on both sides. It's up to you. Use whichever method you like best!
These do need to be golden brown to be crisp, otherwise they will be chewy. They may look a bit overdone but they're best that way.
To refresh leftover chips, arrange them on a plate and microwave in 5 second intervals or until warm and crisp. Use your oven, air fryer, or toaster oven to warm them if you prefer.
Sprinkle on chili powder, taco seasoning, or cumin along with the salt before baking to add more flavor, if desired.
Flour tortillas may be substituted for corn tortillas.