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Cut each tortilla into 6 triangles.
Line a plate with paper towels or a clean dishcloth, and set aside.
Add the oil to a wide, high-sided pot or cast iron pan until it’s about ½ inch deep. Heat on medium-high until the oil reaches 350°F (177°C).
Add a single layer of tortilla triangles to the hot oil. Use a slotted spoon or tongs to push them down into the oil.
Cook until the chips are crispy and golden brown, about 2 minutes.
Transfer them to the prepared plate and sprinkle lightly with salt. Repeat with the remaining tortillas.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or use a silicone baking mat.
Spray or lightly brush the tortillas on both sides with oil.
Cut each tortilla into six triangles and arrange them in one layer on the baking sheets.
Bake until the chips are crisp and golden brown, 10 to 20 minutes. Check the chips often, and if some are browning quicker than others, rotate the baking sheets to encourage even baking.
Lightly season each chip with salt and then serve.