Heat 2 inches of oil in a deep skillet or dutch oven to 370°F.
Line the tortillas up on a cutting board and slice them in half. Then cut those halves in half to make four equal triangles.
Set aside a cooling rack fitted with a paper towel on top of a large baking pan.
Fry 8-10 of the tortilla triangles in the heated oil for 30 seconds then flip them over and fry just until a nice color starts to form. (They will continue to darken after they are out of the oil.)
Using a slotted spoon or tongs, strain the chips from the oil and let them cool on the prepared pan.
Repeat the frying process with the remaining tortilla chips and let them cool before sprinkling with salt and serving with salsa if desired.
Storage: Once fully cooled, these corn tortilla chips can be stored at in an airtight container at room temperature for up to a week. If they lose their crunch, pop them into a baking tray and heat them at 350°F for 5 minutes or until crispy. Or you could also pop them into an air fryer!