TOTAL TIME
15 MIN
Serves 6
I’ll let you in on a little secret: these crisps were the result of a happy accident. I invited some friends over for an impromptu feast of grilled fish tacos and endless margaritas. This was the perfect meal for a last-minute get-together because all I needed to do was grill the fish and prep a few tasty accompaniments, like shredded cabbage, lime wedges, and warm tortillas. I had everything on the table except the tortillas so I threw a few on the grill, then popped back into the kitchen to refill my margarita. Big mistake. After just a minute on the grill, the tortillas burned on the edges and got so crisp we ended up eating our fish on tostadas. It all worked out okay because our fish tostadas were delicious and, more importantly, I discovered a new technique for homemade tortilla crisps.
Light a grill or preheat a grill pan.
In batches, brush the tortillas with olive oil and sprinkle with paprika, oregano, and thyme, then season with salt and pepper. Grill over medium-high heat, turning once or twice, until lightly browned and crisp, about 1 minute total. Let cool, then break into shards and serve.
DO IT AHEAD The cooled tortilla chips can be stored in an airtight container at room temperature overnight.