Cut the tortillas into thin strips using a sharp knife, pizza cutter, or kitchen scissors. If they’re long, slice them in half so they’re easier to handle.

Pour about ¾ cup of oil into a large skillet, or enough to make a ½-inch layer, and warm it over medium heat.

Once the oil is hot, add a handful of tortilla strips in a single layer. Fry until crisp and golden brown. Work in small batches to keep the strips crunchy.

Remove the cooked strips with a slotted spoon and place them on a paper towel–lined plate to drain any excess oil. Sprinkle with salt right away.

Allow to cool slightly, then serve as a topping for soups, salads, or dips.