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1.
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Preheat the oven to 350 F.
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2.
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Between your hands, rub together the dried dill, chives, and parsley in order to break them down into smaller sizes.
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Measure the herbs after you have ground them down and if you need to add a bit more to get the listed amounts above, do so.
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3.
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Add all herbs and spices into a small bowl and mix.
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4.
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Using a pastry brush, brush a small amount of oil on both sides of each corn tortilla.
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5.
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Stack the tortillas on top of one another on a cutting board and cut them into wedges using a sharp knife.
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6.
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Place them in a single layer on a baking sheet and bake them for a total of approximately 12 minutes, flipping them halfway through.
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7.
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Once tortillas are crispy, take them out of the oven.
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8.
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Spritz or brush them with a little more oil if necessary, to ensure that the seasoning sticks.
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9.
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Place tortilla wedges in an airtight container, paper bag, or bowl and pour the seasoning over the top.
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10.
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Shake or mix until chips are coated with seasoning.
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11.
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Enjoy!
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Notes: Measure the dried herbs after you have broken them down into smaller sizes.
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Once you have added all of your herbs and spices to the bowl, taste the mixture and adjust if you would like a stronger flavor of any of the ingredients.
