Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
Stack the corn tortillas and use a sharp knife or mandoline to cut them into triangles or strips, aiming for uniform thickness to ensure even baking.
Arrange the sliced tortillas in a single layer on the prepared baking sheet, making sure they don't overlap so each piece crisps evenly.
Using a pastry brush or spray bottle, lightly coat the tortilla pieces with olive oil, just enough to give a subtle sheen and help seasonings stick.
Sprinkle sea salt and paprika evenly over the oiled tortilla pieces, distributing the seasoning for flavorful, well-coated chips.
Bake in the middle rack for about 12-15 minutes, until the chips turn golden brown and feel crispy when gently pressed.
Halfway through baking, flip the chips with tongs or a spatula to promote even browning and crispness on both sides.
Keep an eye on the chips as they near the 12-minute mark; they should be golden, fragrant, and crunchy, not burnt or pale.
Remove the baking sheet from the oven and let the chips cool on the sheet for 2-3 minutes; they will firm up as they cool down.
Transfer the chips to a wire rack if desired for maximum crispness, or serve directly from the sheet with your favorite dips.
