Method 1: The Crispy Fried Method (Restaurant-Style)

1. Heat the Oil: Pour about 2 inches of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350-360°F (175-180°C). If you don’t have a thermometer, you can test it by dipping the edge of a tortilla into the oil. If it sizzles vigorously, the oil is ready.

2. Cut the Tortillas: While the oil is heating, stack the corn tortillas and use a sharp knife or pizza cutter to cut them into 6 or 8 equal wedges, like a pizza.

3. Fry in Batches: Carefully place a single layer of tortilla wedges into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, using tongs to flip them, until they are golden brown and crispy.

4. Drain and Salt: Remove the chips from the oil using a spider strainer or slotted spoon and transfer them to a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle them generously with fine sea salt while they are still hot and oily; this helps the salt stick. Repeat with the remaining tortilla wedges.

Method 2: The Lighter Baked Method

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prep the Tortillas: Cut the tortillas into wedges. Lightly brush both sides of each wedge with a small amount of vegetable oil.

3. Arrange and Bake: Arrange the oiled wedges in a single layer on a large baking sheet (you may need two). Do not let them overlap, as they won’t get crispy.

4. Bake and Salt: Bake for 7-10 minutes, flipping halfway through, until they are golden brown and crisp. Watch them closely, as they can go from golden to burnt very quickly. Remove from the oven and sprinkle immediately with salt.