Prepare the Dough: In a large mixing bowl, combine the corn masa flour, salt, and warm water. Mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and pliable.

Shape the Chips: Divide the dough into small golf-ball-sized portions. Roll each portion into a ball, then flatten it between two sheets of parchment paper using a tortilla press or a heavy, flat-bottomed object.

Cut Into Chips: Use a round cookie cutter or a knife to cut the flattened dough into desired chip-sized rounds or triangles.

Heat the Oil: In a deep pan, heat vegetable oil to 350°F (175°C). Ensure there's enough oil to submerge the chips.

Fry the Chips: Carefully place a few chips into the hot oil, frying for 1-2 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to transfer the chips to a paper towel-lined plate to drain excess oil.

Season and Cool: While the chips are still warm, sprinkle them with a pinch of salt or your favorite seasoning. Allow them to cool completely to enhance the crunchiness.

Store: Once cooled, store the corn chips in an airtight container. They can be kept at room temperature for up to a week, maintaining their crispiness.