Stack 16 to 18 corn tortillas (6-inch diameter) and cut into 1/4-inch wide strips. Pour salad oil to a depth of 1 inch into a 3- to 4-quart pan and heat to 375 degrees F. on a deep-frying thermometer. Add strips, a handful at a time, and cook, stirring often, until crisp and lightly browned (about 1 min.). Lift out; drain on paper towels. Sprinkle with salt.
