Homemade tortilla chips make a great appetizer on their own, or they can take your nachos and chilaquiles to the next level. In Mexican cuisine, fried tortilla chips called totopos are the standard, but if you don’t want to deep-fry at home, baked tortilla chips are an easy alternative.

1. Prepare tortillas. Corn tortilla chips are the more traditional choice—plus, they’re gluten-free. You can make your own tortillas, or purchase them premade from yellow corn, white corn, or even blue born. If flour tortillas are more your speed, they can work as well. Both white and whole wheat flour versions can be successfully made into chips. Stale tortillas work best because they are lower in moisture and will yield a lighter, crispier chip. To make your fresh tortillas stale, try leaving them out on the counter for a few hours or baking them in a single layer in the oven at 200°F for 10 minutes.
2. Cut tortillas into wedges. Depending on the size of your tortillas, cut each tortilla into six or eight wedges using a pizza cutter, sharp knife, or sharp kitchen scissors.
3. Oil tortilla wedges. Brush tortilla wedges with oil using a pastry brush or clean fingers. Alternatively, spray with cooking spray.
4. Bake. Arrange tortilla wedges in a single layer on baking sheets and bake until golden brown and crispy. Drain on paper towels and season with salt, if desired.