Preheat oven to bake (or convection bake) at 400°F/204°C.
If the fat you're using is solid at room temperature (e.g. coconut oil), warm it gently until it melts.
Spread a thin layer of fat on one side of each tortilla (a silicone brush or pastry brush works well for this).
Stack the tortillas 4 or 5 high. Slice the stack in half and repeat until you have made 4 cuts (8 chips from each tortilla). Repeat until all tortillas have been cut.
Lay chips head-to-tail in a single layer on two half-sheet pans lined with silicone mats or parchment paper.
Bake 20 minutes, rotating pans and trays halfway through.
Keep an eye on it! It can go from golden brown to burnt quickly.
Remove from oven and salt immediately, while they're still hot.
Store in an airtight bag or container for up to 4 days.