Set up oven racks so that they are evenly spaced in your oven, then preheat to 350 degrees Fahrenheit.

Line two baking sheets with parchment paper, then set aside.

Place tortillas in one stack on cutting board. Using three cuts for the whole stack, cut the stack into 6 wedges (like a pizza). The knife will easily cut through all ten tortillas at once, but make sure the knife makes complete contact with the cutting board so you don't end up with any ripped or poorly cut pieces at the bottom.

If using salt, transfer tortilla pieces to a medium-sized bowl. Sprinkle salt and water over the top of the pieces, then toss gently but thoroughly with your hands so that the salt covers the slices evenly.

When finished mixing, or if not using salt, divide pieces evenly between the two prepared baking sheets, being sure that no pieces overlap. There will be 30 pieces per sheet.

Put baking sheets into the oven, and set timer for 8 minutes. When the timer goes off, rotate pans (putting the top pan on the bottom rack and the bottom pan on the top rack), and set timer for another 8 minutes.

When the timer goes off, remove any pieces that are ready - the chips are ready when they are golden brown and stiff to the touch. Then allow those that need more time to bake for another two minutes. If there are still some stragglers, remove those that are ready and allow the remaining chips to bake another minute or two. It is important to be very careful with the timer because these chips can burn very quickly.

Allow the chips to cool, then transfer to a bowl for serving, or store in an air-tight zipper bag.

Serve with your favorite dips and enjoy!