Make batches of 4 tortillas piled and cut them into 6 wedges, like a pie.
Line a baking tray with 2 or 3 layers of kitchen paper towels and set aside.
Heat a good glug of vegetable oil in a medium frying pan (about 340°F/170°C).
Carefully, add a batch of tortilla wedges into the oil making sure they're all in a single layer and immersed in the oil.
Fry for about 1 minute, flipping once or two times to allow the chips to fry evenly.
Remove with a spider strainer and place onto the tray lined with paper towels.
Repeat until all tortilla wedges are used.
To serve them with salsa & guacamole season them with a pinch of salt or leave them plain if you intend to use the chips for other recipes.
Notes
Baking: Place the uncooked totopos on a parchment-lined baking tray and bake in a preheated oven at 375ºF (190ºC). You can use cooking spray or olive oil to lightly brush them. Then bake for 10 to 12 minutes or until golden and crispy.
Air frying: Lightly spray the tortilla triangles with cooking spray on both sides. Add them to the air fryer basket without overlapping them. Cook for 3 minutes at 350°F (176°C), then flip them and keep cooking for 2-3 minutes more or until nicely gold and crispy.