sadly, you will need a deep fryer to get those restaurant style chips you're craving.
If you have a deep fryer, just get raw corn tortillias (you can buy them in most mexican grocers or a well stocked ethnic food section at your local supermarket. Flour tortillias that you can buy in the bread section are NOT a substitute. MUST BE CORN.)
Cut your torts into the shape you want (just grab a stack, and cut them into pie pieces - half, then 1/4s, then 1/8ths)
deep fry at 375 degrees in small batches
CAUTION: when you drop the torts into the fryer, they will give off a lot of steam
use tongs or a long chopstick to move the chips around, you dont want them to stick together (that's why small batches too...important stuff)
when the oil starts to settle down, the chips should be nearly ready; just look for a nice colour. If they start to brown, get them out.
NOTE: what is happening is that the water in the torts is being replaced by hot oil. This process will make the oil froth and bubble as the water travels through the oil and is let out as steam. The bubbles slow down as the water eventually dissipates, until it looks like water just starting to boil. that is what you're looking for.
take chips out of oil and drain on paper towel. SALT WHILE HOT
If you dont have a deep fryer, you can make one with a good pot or wok, canola oil (NOT OLIVE OIL) and a good candy or probe thermometer. Just have the patience to heat up the oil SLOWLY, and remember to leave at least 3 inches from the top of the oil to the top of the container to allow for bubbling and the volume of your chips. Heat your oil to 350, and turn off your burner watching the temperature of the oil carefully. It should coast up to 375 before you drop your chips. Oil retains its heat very well, and for a long time, so there should be no need to have the burner on while you are cooking. If the oil drops below 350, slowly bring it back up to temp BETWEEN BATCHES. This whole thing can be very dangerous if you forget to turn off the heat, or do not use a thermometer. Please do not attempt this without a thermometer.
half a small onion
1 clove of garlic
1 jalapeno (remove seeds if you don't want the spice)
1 tablespoon of chopped cilantro
juice from one lime
salt to taste
dice and combine these ingredients any way you want (blend it, chop it, puree it...doesn't matter) and you got salsa.