Stack 4 tortillas and cut into 8 wedges. Separate pieces and repeat with remaining tortillas.
To fry, place enough oil in a deep, heavy saucepan to come within 1" of the top of the pan. Place over medium high heat until thermometer registers 375*. Drop in chips and, stirring frequently, fry until chips are crisp and light golden brown. (Guessing at 5 minutes)
Remove from oil using a stainless steel strainer and drain on paper towels. Sprinkle with salt.
BAKE YOUR CHIPS:
To bake tortilla chips, preheat oven to 400*. Before cutting tortillas into wedges, brush each with vegetable oil. Spread in single layer on baking sheets and bake at 400* for 1--12 minutes until chips are crisp and light golden brown; sprinkle with salt. Cool on paper towels. Store all tortilla chips in airtight containers.