Brush the corn tortillas triangles with olive oil (use 2 Tbsp or as much as needed) and place on a cookie sheet in a single layer. Sprinkle with kosher salt.
Bake for about 12 to 15 minutes or until slightly brown and crispy. Set aside
Meanwhile, add the 2 cups of Salsa Verde in a medium pan and simmer until hot.
Add the crispy tortilla chips to the pan with the Salsa Verde and fold until all of the tortillas are covered.