Preheat your oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, mix the tortilla quarters with the oil (1 tablespoon) and kosher salt (1/2 teaspoon). Be gentle so the tortillas don't break- I recommend using your hands for this, to make sure both sides of each chip are coated well in the oil and salt.
Arrange the tortillas on the prepared baking sheet in a single layer. It's OK if they touch or overlap a little bit, but try not to overlap them too much.
Bake for 12-15 minutes in the top half of your oven, or until they're golden brown. Rotate the baking sheet once halfway through cooking to ensure even browning.
Squeeze fresh lime juice on top, if you want, and sprinkle with more salt if desired. Serve with your favorite salsa or guacamole.
Notes
These tortilla chips are best served a few minutes after baking, when they are the crispiest. You can store them in an airtight container at room temperature for a couple of days, but they will get a bit stale after a while. The stale tortilla chips are great to repurpose for nachos to add to tortilla soup, or just load up with guac!
You can fry the quartered tortilla chips in a skillet with oil as an alternative without having to deep fry. Add a thick layer of oil to the bottom of a hot heavy skillet (such as cast iron) and pan-fry each side of the chips for about 1 minute, flipping with tongs, being careful not to burn them. Place on a paper towel-lined plate or baking sheet, and season with salt after cooking them.
Keep an eye on the chips while they bake! Once they start to turn brown, they will continue turning brown rather quickly and may burn.
I strongly recommend using parchment paper for this. Not only does it make the chips not stick to the pan, but it also tempers the heat a bit so the chips don't cook too quickly.