Arrange corn tortillas in a stack and cut into 4 equal wedges.
Pour corn oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
Cook until crisp (1 to 1-1/2 minutes); lift from oil with
slotted spoon and drain on slotted oven broiler pan, season immediately while hot, then transfer to a bowl lined with paper towels. Cook in batches and try not to overcrowd the chips.