Brush both sides of a tortilla with the chipotle oil using a silicone or bristle pastry brush. Sprinkle with sea salt.
Repeat with a second tortilla, stack the two tortillas one on top of the other and cut into eighths using a large knife.
Spread in a single layer on a cookie sheet.
Bake at 350 degrees for 5-6 minutes, turn the chips and bake another 5-6 until lightly golden. Remove to a plate and allow to cool completely before transferring to a container. The chips keep for 2 days in an airtight container.
Repeat the process until you have the desired amount of chips.
This recipe uses Frescolio’s Chipotle Infused EVOO. You could also try it with any of the following EVOOs for a different taste: