Preheat oven to 350 degrees. Line 2 baking sheets with aluminum foil for easy cleanup. Brush tortillas on one side with olive oil and arrange in stacks of 6. Cut each stack into 6 wedges.
Spread tortilla wedges in a single layer on baking sheets and sprinkle with salt. Bake for 6 minutes, then use tongs to turn the chips over.
Sprinkle again with salt. Bake an additional 6 to 10 minutes, or until lightly browned. Remove from oven and serve.
To fry the tortilla chips:
Heat oil to 350 degrees. Drop a few handfuls of chips in at a time and fry until lightly browned, about 2 minutes.
Using a slotted spoon or tongs, transfer to paper towels and sprinkle with salt. Repeat with remaining chips.
Tortillas: Use extra-thin tortillas if possible. My favorite are Mission brand extra-thin corn tortillas. I've seen them at Target, Walmart, and Ralph's.
Frying oil: For deep-frying, you'll need 1 cup to 1 quart of oil (depending on the size of your pot and how many chips you want to fry at once). Use a flavorless oil with a high smoke point such as canola, corn, or grapeseed oil.
Chipotle copycat: Add a spritz of fresh lime juice and a sprinkle of salt.