Prep by lining your baking sheet with a few sheets of paper towels.
In a cast iron skillet or a medium pot, add enough oil so you have about 3 inches of oil. I needed about 3 cups in my 8-inch cast iron skillet. Set it over medium heat and allow the oil to get hot. This took about 5 minutes.
You can take the temp of the oil, if you like. You want it to be about 300F. If you don't have a thermometer, no worries. Drop the corner of the tortilla chip into the oil and if it bubbles, then it's ready.
Using the spider, drop the tortilla triangles into the oil. And fry for about 1-2 minutes, until lightly golden brown. Sprinkle with flakey sea salt right when they get out of the oil. Repeat with the rest of the tortillas.
Store in an airtight container for up to five days.
Preheat your oven to 400F. Place the tortilla triangles on the baking sheet, spacing them about 1/2 inch apart. This doesn't have to be exact, you just don't want them overlapping.
Spray them liberally with olive oil spray.
Transfer to the oven to bake for about 10 to 12 minutes, until lightly golden brown. Place them on a sheet of paper towels. Sprinkle with flakey sea salt.
