Preheat oven to 375°F. Brush two large baking sheets with olive oil or cooking spray.

In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you have 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into triangles. Set aside. Brush oil on remaining tortillas and cut into triangles.

Arrange tortilla pieces on baking sheet in a single layer. They can be lined up right next to each other, as they’ll shrink once baked. Sprinkle salt over pieces.

Bake for 8 – 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything into batches.

Let chips cool before serving. Store chips in an airtight container, for 1 – 2 weeks.