Preheat your oven to 375°F (190°C) or heat about ½ inch of vegetable or canola oil in a skillet over medium-high heat for frying.

Stack the corn tortillas and slice each tortilla in half, then cut each half into ½-inch strips.

Line a baking sheet with parchment paper and lay out the tortilla strips in a single layer.

Lightly spray the strips with olive oil and sprinkle kosher salt evenly. Bake for about 12 minutes, flipping halfway through until golden brown and crispy.

For frying, add the strips in batches to the hot oil, fry for 3-5 minutes until crispy and golden brown, then remove and drain on paper towels.

Sprinkle extra salt over the warm strips for seasoning immediately after baking or frying.

Store any leftovers in a paper bag or an airtight container for up to a week or reheat in a 350°F oven for about 5 minutes before serving.