This is the easiest trick ever when you're in need of delicious, delicious tortilla chips, but you don't want to leave the house. All you need are corn tortillas, oil, and salt.

Baked tortilla chips

corn tortillas
oil (I use olive)
salt
optional spices: paprika, cumin, etc.

Using a pastry brush (or just your fingers), brush a corn tortilla with a little oil. Flip and brush the other side. You don't have to saturate the tortilla with oil--just get a thin coating over the entire thing.

Repeat, making a stack of oiled tortillas, until you've oiled as many tortillas as you want to make into chips.

Use a knife to cut the entire stack of tortillas into sixths. Spread the resulting proto-chips in one layer on a cookie sheet or two. Sprinkle with an even layer of salt.

If you want to season your chips any other way, now is the time. I imagine that practically any spice that sounds appealing would work well here. I decided to add a little paprika to mine. If you end up with any big clumps of spice, just press the offending super-spiced chips against a few of the lonely unspiced ones, to transfer the extra spice from one to the other.

Bake at 400F for approximately 5 to 8 minutes, or until just golden brown and crisp. You may want to rotate the cookie sheet during cooking, so the chips bake evenly.

When your chips are done, take them out of the oven and let them cool just a touch before you start dipping them in salsa or guacamole or chili and cramming them in your mouth. Hooray, homemade tortilla chips!