These are known as Totopos in Mexico.

4 – 8 corn tortillas

oil for frying

sea salt

Cut each tortilla in six triangular wedges.  Pour  oil into a large frying pan to a depth of 1/2 inch, place the pan over medium heat and heat until very hot.  Fry the tortilla wedges in the hot oil in small batches until the turn golden and are crisp.  This will only take a few moments if your oil is hot enough.  Remove with a slotted spoon and drain on a plate or cookie sheet that is covered with paper towels.  Sprinkle with sea salt.

Note: to test that the oil is hot the wedge should float on top of the oil and begin to bubble immediately.  For a taste variation you can season with cinnamon sugar.