1-Line a plate or baking sheet with paper towels or a clean dishcloth to drain excess oil.

2-Pour oil about half an inch deep into a wide, high-sided pan and heat to 350°F (177°C) over medium-high heat; test the oil by dropping in a small tortilla piece it should sizzle gently.

3-Cut each of the 10 corn tortillas into 6 triangles for even-sized chips.

4-Fry the tortilla wedges in a single layer in the hot oil, pressing gently with tongs or a slotted spoon, for about 2 minutes until they turn golden and crisp; repeat in batches to avoid overcrowding.

5-Drain the chips on the prepared plate and immediately sprinkle with sea salt to taste; let them sit briefly over the oil before removing to reduce oiliness.

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

7-Lightly brush or spray both sides of the tortillas with oil and cut each into 6 triangles.

8-Arrange the chips in a single layer on the baking sheets without overlapping.

9-Bake for 10 to 20 minutes until crisp and golden, rotating the sheets halfway through; in a convection oven, reduce the temperature by 25°F and check early to prevent over-browning.

10-Season with sea salt upon removing from the oven.