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Preheat the oven to 400°F (205°C). Spread the tortilla wedges in a single layer across two baking sheets. Drizzle with the 1/3 cup vegetable oil, sprinkle with 1/2 tsp salt, and toss to coat evenly. Bake for 14–18 minutes, flipping once halfway through, until the chips are golden and crisp with no soft spots in the center.
While the chips bake, toast the guajillo and ancho chiles in a dry medium saucepan over medium heat for about 30 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Cover the chiles with 2 cups of boiling water and let them soak for 15 minutes, until pliable and softened.
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