Grab some tortillas. I only had flour ones on hand, but I would definitely recommend corn. Spray both sides of your tortilla with cooking spray. Then, attempt to cut the tortilla into typical chip shapes. I failed miserable at this....I was hell-bent on getting that nice triangle shape, but apparently geometrical planning is not my strong suite. As a result, I ended up with a hodgepodge of shapes. Kind of embarrassing, actually....
Juice the lime, then grab a bit of salt.
Don't worry about the cinnamon and the sugar in the background....we'll get to that later, though I'm sure you can already tell what's going to happen.
Take out your par-baked chippies, brush them with some of the lime juice and sprinkle on the salt. I don't like my chips too terribly salty, so I use just a tiny pinch per chip. In fact, my fear of over-salting means that I scatter salt sporadically, so most of it ends up on the cookie sheet anyway. See below for proof.
Stick the chips back in the oven for another 4-5 minutes, or until a nice, golden-brown thing starts happening.
Or, if lime and salt aren't your cup of tea, grab some cinnamon and sugar. When you take the chips out after 10 minutes, brush with melted butter and sprinkle with the C/S mix, preferably coating both sides for maximum enjoyment. Bake for another 4-5 minutes, watching carefully so the sugar doesn't burn. Trust me on this one.
Churro Chips! I thought about making some sort of dip for these but A. they're already pretty tasty just by themselves and B. it was already 11 p.m.
Store chips in an airtight container and enjoy!