Heat oil in a 12-inch cast iron skillet, dutch oven, or wok over medium-high heat until it registers 375 degrees F. Adjust flame to maintain temperature. Working in batches, add tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches. Set aside until ready to use.
