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1
Position the racks in the center and top third of the oven and preheat the oven to 300F.
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2
Spread the tortilla wedges on two baking sheets.
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3
Bake, switching the positions of the sheets from top to bottom halfway through baking, until the tortillas are slightly dried, about 10 minutes.
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4
Remove from the oven and let cool completely.
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5
(You can skip this procedure if your tortillas are stale.)
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6
Line a baking sheet with crumpled paper towels and set aside.
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7
Pour enough oil into a deep Dutch oven to come about 3 inches up the sides.
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8
Heat over high heat until a deep-frying thermometer reads 365F.
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9
In batches, without crowding, deep-fry the tortillas until golden brown, about 1 minute.
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10
Using a wire-mesh skimmer, transfer to paper towels to drain and cool, separating each layer of chips with more paper towels.
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11
As soon as all of the chips are fried and drained, transfer to a large roasting pan to store.
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12
(The chips can be prepared up to 8 hours ahead and stored uncovered at room temperature.)
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13
Just before serving, sprinkle with salt.
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14
Baked Tortilla Chips: Spread the dried (or stale) tortilla wedges in single layers on two baking sheets and spray with vegetable oil.
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15
Turn and spray again.
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16
Bake in a preheated 375F oven until the tortillas are crisp, 10 to 15 minutes.
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17
Halfway through baking, stir the tortillas and switch the positions of the racks from top to bottom.
