Start by clearing your counter space. You’ll need a baking sheet and a cooling rack, or a large dish lined with paper towels if you're frying. Lay out the tortillas so they’re ready to go.

Using a pizza cutter, slice each tortilla into triangles. You can choose to cut them in half, then quarters for a classic chip shape.

In a heavy pot or deep skillet, add about ¾ to 1 cup of your chosen oil. Heat it over medium-high heat until it's hot. If you have a kitchen thermometer, aim for around 350°F. If you don’t, you can test it by dipping a corner of a tortilla into the oil; it should sizzle immediately.

Carefully place a handful of tortilla triangles into the hot oil. You don’t want to overcrowd the pan. Fry them for about 2-3 minutes or until they turn golden brown. Use a slotted spoon to remove them once they’re ready. Let them drain on a wire rack or paper towels.

While the chips are still warm, sprinkle them with sea salt (and garlic powder/smoked paprika if you're using them). Toss them in a bowl to ensure even coverage.

Continue frying the remaining tortilla triangles until they’re all cooked. Remember to keep your oil temperature constant; if it cools down, you’ll end up with soggy chips.