TO FRY: Cut each tortilla into 6 triangles. You can stack them and slice them all at once. Add oil to a large pot or dutch oven and heat to 350F. Test with a thermometer to make sure it's not too cold or hot** (see notes). While the oil heats, line a plate with paper towels. Working in batches, submerge the tortilla triangles and fry (while gently mixing around) until golden, about 2 - 3 minutes. Transfer the chips to the lined plate with a wire slotted spoon to cool. Sprinkle with salt, and repeat batches until all the triangles have been fried.

TO BAKE: Preheat oven to 375F. Line a baking sheet with parchment paper and place the tortilla triangles in a single layer. Brush both sides of the tortillas with oil. Bake until chips are golden, about 15 minutes. Be sure to check them a few times, as some might brown quicker and you’ll need to rotate the baking sheet. Once golden, remove from the oven and sprinkle with salt. Repeat the batches as necessary, until all of the tortillas have been baked.