Cut your corn tortillas in half, and cut then cut the halves into quart-inch strips. Add frying oil to a skillet, about 1/4 inch deep, and place over medium heat. Test to see if the oil is ready by adding one tortilla strip. If ready, tortilla should immediately start to sizzle. Add enough tortilla strips to the hot oil to cover the bottom of the skillet, but do not pile on top of each other. Divide into a few batches if necessary. Once tortilla strips are golden brown, carefully remove from the skillet with a metal slotted spoon, and place on a plate lined with a paper towel. Sprinkle immediately with salt. Set aside.