Old tortillas will crisp up more readily than
new tortillas. If you're using newer
tortillas, let them sit on the counter and dry
out for a bit before putting them in the oven.
Keep a close eye on them the first time you
make them as ovens can vary.
They will drip a little. You can use a roasting
pan or sheet to catch the oil if you want.
They are best served immediately. If they've
been sitting for awhile they'll get chewy, but
you can always put them back in the oven for an
additional 30-60 seconds.