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Use a pizza cutter and a cutting board to cut corn tortillas in six triangles. (see above for images)
Heat oil in a heavy duty skillet over medium high heat. Wait until oil is heated before starting. You want your chip to begin frying immediately when you add your chip.
Use tongs to drop triangles into hot oil.
Heat for 30 seconds on one side and flip to heat another 15-20 seconds.
Remove tortillas from pan and drain on a plate lined with paper towels.
Sprinkle with sea salt immediately.
Work in batches and repeat until all tortillas are cooked.
Cool slightly before serving immediately or cool completely before storing in a resealable bag for up to 1 day.