• Stack the tortillas and cut them into strips, about 1/4 inch wide. For a different shape, cut them into triangles.
• Heat the vegetable oil in a large skillet over medium heat, ensuring it covers the bottom of the skillet (about 1/4 inch deep).
• Once the oil is hot (test by dropping in a small piece of tortilla; it should sizzle), add the tortilla strips in a single layer. Work in batches to avoid overcrowding.
• Fry the strips for 1-2 minutes on each side or until golden brown and crispy.
• Use a slotted spoon to remove the strips and transfer them to a paper towel-lined plate to drain excess oil.
• While still hot, sprinkle with salt and any optional spices.
• Let the strips cool for a few minutes. They will crisp up further as they cool.

Baking Option:

• For a healthier version, preheat the oven to 400°F (200°C). Toss the strips with a little oil, spread them on a baking sheet in a single layer, and bake for 10-15 minutes, flipping halfway through, until golden and crispy.