Preheat oven to 375F.
Cut each tortilla into fourths. Place on a cookie sheet covered with a Silpat* and lightly spray each chip with water.
Sprinkle with herbs or salt-free seasonings, if desired.
Bake for 10 minutes.
Turn chips over and lightly spray again with water. Bake another 8-10 minutes until crisp.
Make sure you get tortillas that are made only of corn or just corn and lime. You can also do this with whole-wheat pita, but it would not be gluten-free.
* A Silpat is a non-stick Silicone Baking mat. Nothing sticks to it and you can reuse. If you don’t have one you can use parchment paper.