I'm planning to try baking tortilla chips for a change, just to see if they can be worth doing, as in, almost as good as deep-fried. I'll cook them in a convection oven, sprayed with peanut oil and raised on a rack over a baking sheet. I'll only bake one pan at a time to maximize airflow around the chips.
So here's my question. To get the crispiest chips, should I bake them -
High temp, Short cooking time
Low temp, Long cooking time