Preheat the oil to 375 degrees. Stack tortillas and cut into strips or wedges. I use about 1 tortilla per person plus 1-2 extra. These chips are seriously addicting so make more than you think you'll need.

Add a handful of tortilla wedges at a time, turning over when golden brown.

Remove the chips with a slotted spoon and let drain on paper towels while you finish the remaining batches. This is where you season with salt if you would like to. I personally find the chips don't need salt but that's personal preference.

If you are making strips {perfect for Chicken Tortilla Soup!}, they cook very fast so keep an eye on them!

Depending on how many batches you are doing, you can keep the chips warm in a 200 degree oven while finishing up.

To bake, preheat oven to 375 degrees. Place tortilla strips or wedges on a baking sheet and bake for 5-7 minutes until crisp.