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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Line a large baking sheet (or two standard baking sheets) with parchment paper.
Stack the corn tortillas and cut them into 6 wedges each, like a pizza, to make 72 chips total. Spread the wedges in a single layer across the prepared baking sheet(s), making sure none overlap.
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