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Prep: Stack tortillas to make cutting quicker, cutting into 6 or 8 wedges. Pour oil to fill a heavy-bottomed skillet (like a cast iron) ¼ to ½ inch deep, then heat over medium/high heat. Aim to keep the temperature around 360°F (182°C).
Fry: Working in batches, gently drop tortilla triangles into the hot oil. Fry for 2 to 3 minutes, flipping as needed, until chips are golden and crispy. Use a metal slotted spoon to remove tortilla chips, placing them on a few layers of paper towels to soak up excess oil. Immediately sprinkle with salt and let cool slightly before eating.
Prep: Preheat oven to 350°F (176°C). Lightly brush each tortilla with soybean oil. Stack tortillas and cut into 6 or 8 wedges.
Bake: Arrange triangles in a single layer on a baking sheet. Bake for 6 minutes, flip each chip over, then continue baking for another 6 minutes, or until golden brown and crispy. Sprinkle warm tortilla chips with salt and enjoy!
Prep: Preheat the air fryer to 350°F (176°C). Lightly brush each tortilla with soybean oil. Stack tortillas and cut into 6 or 8 wedges.
Bake: Arrange triangles in a single layer in your air fryer basket or rack (you may need to work in batches). Air fry for 8 minutes, either shaking the basket or flipping the chips halfway through cooking, until golden brown and crispy. Sprinkle warm tortilla chips with salt and enjoy!