Slice the tortillas into 6 wedges.
Line a sheet pan with 2-3 paper towels. Place a wire rack on top of the paper towels. Set the prepared pan near your frying pot.
Fill a pot or high-sided pan with 3-4 inches of oil.
Heat the oil over medium-high heat for 2-3 minutes before testing to see if it’s ready. The easiest way to test it is to drop in a small piece of tortilla. If it floats on the top and the oil bubbles around it, the oil is the correct temperature. If it sinks to the bottom, the oil isn’t hot enough. Remove the piece of tortilla and wait another minute before testing again.
Once the oil is to temperature, carefully put 8-10 pieces of tortilla into the hot oil.
Let it fry for 30 seconds before flipping the pieces over with tongs or a metal spider.
Let them fry another 30 seconds before removing the chips to the wire rack.
Continue working in batches until all of the tortilla pieces are cooked.
When you are done frying, sprinkle the warm chips with salt.
Remove your pot of oil from the heat, place it on a cool burner, and leave it alone until it’s completely cooled.