12corn tortillasselect a brand without added oil and as few ingredients as possible
3tbls[“Olivaise”|https://thenoilkitchen.com/olivaise-no-oil-vegan-mayonnaise] or 1 tbls Luscious Oil-free Vegan Butter
1tblswater or lime or lemon juice
Preheat oven to 350˚ F and line the bake sheets with the parchment paper.
Mix the olivaise or oil-free vegan butter with water or lime or lemon juice (the addition of water or citrus juice is just to thin the olivaise enough to be able to brush a thin even layer on the tortillas and if using lime or lemon adds a little more citrus note.
Place the first tortilla in the bowl and brush on the thinned olivaise or oil-free vegan butter. Sprinkle with the ground spices if using, then turn it over and brush the olivaise and more spice on the other side.
Layer the next tortilla on top of the first and brush with the olivaise and sprinkle with spice if using. (no need to turn over).
Continue layering each tortilla, brushing with the olivaise or vegan butter mixture, then a sprinkle of the spice on each one until all twelve are done.
Cut the whole stack of tortillas to make four equal triangles. (Cut in half, then in half again)
Starting in one corner of each bake sheet, place the triangles in a single layer alternating the top and bottom of the triangle shapes so you can fit more per sheet. Six tortillas (24 triangle chips) should fit just about perfect.
Place both bake sheets in the oven and bake for 10 minutes.
Remove both sheets and turn over all of the triangles.
Place the bake sheets back in the oven, putting the bake sheet that was on the top rack on the bottom and the bake sheet that was on the bottom rack on the top rack so that they cook more evenly. It also helps to rotate the sheets, the part of the sheet that was in the rear of the oven rotate to the front of the oven.
Bake for 5 more minutes. If you like them darker, bake a little longer, but keep a close watch they cook really fast at this point.
Serve with your favorite chili, salsas and dips