Heat the oven to 450°F with a rack in the middle position. Cut twelve 6-inch corn tortillas into 8 wedges each. On a rimmed baking sheet, toss the tortillas with 3 tablespoons grapeseed or other neutral oil, then sprinkle with kosher salt and black pepper. Distribute in an even layer and bake until browned and crisped, about 10 minutes, tossing once about halfway through.