Use wheat and/or corn tortillas to make the chips. My favorite flavor depends upon the dip or topping used with them. I like the smaller (around 6 inch) taco-sized tortillas, because the larger (10 inch) burrito-sized ones make chips very large and too fragile.
I have seen recipes that include various spices or herbs. IMHO a chip should be relatively plain so as not to take interfere with the flavor of the dip into which it's about to dip. But it's a free country. Some people LIKE how a spicy chip blends or contrasts with its accompaniments. So feel free to sprinkle on that black pepper, cayenne pepper, chili powder, smoked paprika, garlic, cilantro or anything else not nailed down in your spice cabinet. In fact, if you just use the flour tortillas, omit the salt and replace it with a mixture of sugar and cinnamon, you have created an addicting dessert chip.
Baked Taco Chips
Makes a whole bunch
Olive oil cooking spray
One package taco-size corn or wheat tortillas (or both if you're in the mood to party)
kosher salt to taste
spice(s) of your choice (optional)
Preheat oven to 375F. Lightly spray two baking sheets with cooking spray and set aside.
Remove 3 tortillas from the package and lay them stacked on a cutting board. Using a sharp knife, Make 3 cuts across the diameter to make 6 pie-shaped triangles. Separate all the triangles and place them in a single layer on the prepared baking sheets. Close is fine, just don't overlap. Repeat with the rest of the tortillas.
Lightly spray the chips with the cooking spray. Sprinkle lightly and evenly with the salt. Sprinkle on other spice(s), if desired. Bake about 7-8 minutes, or until the tops start to brown. Flip over (the chips, not you), then bake another 6-8 minutes or until the new tops start to brown. In some ovens the chips can go from almost done to BURNT in a few seconds, so watch carefully during the last few minutes of each bake time.
Remove chips and place on a serving platter surrounding your favorite dip. Chips are best when served straight from the oven. In the rare event of leftovers, bake for 5 minutes at 350F to reheat and recrisp.