Pour olive oil into a large frying pan until it is one inch deep. Heat oil until hot. Test by putting a wooden spoon into the oil -- if small bubbles form around the spoon, it is ready. If it bubbles hard around the spoon, it is too hot and you'll need to reduce the heat.

Cut the tortillas into the desired size and shape of chips.

Carefully drop the chips into the hot oil, being careful not to burn yourself. Try not to allow the chips to overlap while cooking as it will cause spots to cook unevenly. You will probably need to cook several batches depending on the size of your frying pan.

Simmer in oil for 5 minutes, until chips are golden and crisp. Remove with a slotted spoon and place on a paper towel.

Immediately salt with a coarse salt. If you are using additional seasonings, add them now, too.

Allow to drain on paper towel for 5 minutes before serving.

Preheat oven to 375 degrees. Lightly grease a large cookie sheet with olive oil.

Bake at 375 degrees for 12-15 minutes or until golden and crispy. Remove from cookie sheet and allow to cool 5 minutes before serving. Chips will get more crisp as they cool. You may need to make in several batches.