1-Prepare a large plate or small baking sheet lined with paper towels or a clean dishcloth to drain the chips once they’re done.

2-Heat the oil in a wide, high-sided pot or cast-iron pan to 350°F (177°C), making sure it reaches about ½ inch deep for even frying.

3-Cut each of the 10 corn tortillas into 6 triangles to create the classic chip shape.

4-Fry the tortilla triangles in a single layer until they turn golden brown and crispy, which takes about 2 minutes; gently press them down with a slotted spoon or tongs and work in batches to avoid overcrowding.

5-Transfer the fried chips to the prepared plate to drain any excess oil, then immediately sprinkle them with sea salt for flavor.

6-Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats for easy cleanup.

7-Brush or spray both sides of the tortillas lightly with the oil, then cut each one into 6 triangles.

8-Arrange the chips in a single layer on the baking sheets, ensuring they do not overlap to allow for even cooking.

9-Bake for 10 to 20 minutes until the chips are crisp and golden brown, rotating the sheets halfway through if your oven heats unevenly.

10-Lightly season the chips with sea salt right after they come out of the oven for the best taste.