Cut corn tortillas into wedges (I like 6ths, but it depends on personal taste and, of course, the size of your tortillas). Now get a heavy bottomed pan, I like a le cruset deep sauté pan for this but you could use anything. Fill it with an inch or so of vegetable oil and heat until it reaches 350*F. While the oil heats, put some paper towels on a baking sheet to drain the chips on. When the oil is at temperature carefully toss in a few tortilla wedges and fry for a minute or two, flip them with a spider and fry on the second side until crisp and lightly browned. Take them out with the spider and pop them on the paper towels. Immediately transfer them to a metal bowl and sprinkle with salt or another seasoning (for this batch I used a chili-lime rub from Williams-Sonoma), toss, and put in a clean bowl. Repeat with the remaining tortillas.
A quick note on hot oil: the oil will stay hot for a while. If you try to pour it down the drain while it is hot, it will splatter and any water in the sink will sizzle and it will be dangerous. So please leave the pot alone on the stove until the thermometer says that the oil is back down at room temperature (or at the very least, well below 212*F). Also it's not good for your sink/pipes to pour oil down the drain, so if you do this a lot, invest in some cheap (but sturdy) containers that you can dump the cool oil into, either to save for future frying or to trash.
See how simple that was? And wasn't it worth it for the lovely fresh corn tortilla chips?
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