Lay several layers of paper towels on a large sheet pan and set next to the stove.
Place one paper bag inside the other and open. Set aside.
Place a wide set, deep dutch oven or heavy stockpot on the stove.
Pour oil into pot to about ⅓ of the way up the sides.
Starting at medium-high, heat the oil to 350° checking periodically with a fry/candy thermometer.
While oil is heating, cut tortillas into 8-10 triangles depending on the size of the tortillas. If using larger tortillas, you can also cut them into longer strips.
Once the oil comes to temperature, place a single layer of tortillas into the pot. They'll puff up and the oil will bubble up. Use tongs and you will have to keep an eye on the temperature. Adjust the burner heat as needed to keep the temperature steady but watching so the chips don't burn.
Cook for approximately 1 minute. Flip once and cook for about 30 seconds more or until the desired color is reached.
When the chips are ready, fish them out with the tongs, a large slotted spider or spoon and immediately put them briefly on the paper towel lined sheet pans and then into the double lined grocery bags. Repeat with the remaining tortillas cooking them in batches.
Can be made one day ahead. Fold bags over and clip closed. If it's humid out, they may not last as long. Cool completely before putting in ziplocs or plastic container.