Make the chips crunchy again after they have gone soggy

They're generally good for adding some crunch, too, not just the flavor. A few things that come to mind:

• on top of a salad - my family does a roasted corn and black bean salad; also probably good instead of croutons in salads where they're a better flavor/style fit

• garnish on a soup - tortilla soup, sopa de elote...

• as part of a breading for fish or chicken (or anything else to bake or fry)

In general, anywhere you would use breadcrumbs, tortilla chip crumbles might find a place. If you're afraid they're too salty, you could always put dump them in a sieve and shake some of the really small bits out, leaving the more sizable bits of chip.

I would try baking them at a lower temperature without the oil some first, to get them partially dried out, before adding the oil and seasoning and crisping them. If the oil's on them the whole time, it'll slowly soak into the chips, instead of staying more on the outside where you want it, and depending on how much you're using, it might also be making it a little harder for water to escape.

The other main option would be to use thinner tortillas, but unless you're making them yourself, that might not be possible!