Line two baking sheets with paper towels. Set aside.
Stack three tortillas on a cutting board. Using a pizza cutter or chef's knife, slice the stack into 8 wedges, pizza style. Repeat with remaining tortillas. Working in batches, fry wedges in hot oil until browned, about 3 minutes. Watch chips carefully so they do not overcook.
Remove from hot oil and drain on prepared baking sheets. Immediately sprinkle lightly with sea salt. Serve with fresh guacamole or salsa.