Where available, go with local brands [often in clear bags with paper labels] - especially if they also sell tortillas. Here in San Francisco, Casa Sanchez's thick chips are supreme for heavy-duty dipping. (The difference is at least as dramatic as between local potato chips & national brands.)
Low-cal tip: make your own! You don't have to fry them - you can bake them! (This is just one way to use stale tortillas - if you aren't saving them for enchiladas or chilaquiles....) Slice your tortillas into quarters (or whatever your favorite fraction or pattern is), then spread them out on platters to dry out -they should start to curl. (This step might not work in a humid environment - look at 1st variation below.) Now spread them onto baking/cookie sheets & pop them into a medium oven [300-350?]. I've never timed this operation - being a scent-based cook - but if they're dry to begin with, check after about 5-10 minutes [depending on thickness]. They'll never have the same crisp as a fried chip, but they can still be quite tasty.
SPEEDY variation: after slicing your tortillas, roast them dry in a pan/skillet until they just start changing color, then arrange in baking/cookie sheet & pop into oven for some baking.
CHEATY variation: for 'better' flavor & texture, use a cooking spray like PAM [probably not the butter or olive oil flavor - but to each their own...] to lightly mist the chips before they go into the oven - in addition to adding to the fried taste, this also allows any seasonings you might add to adhere better.
(Because I do mine in advance, I "brine" my chips with salty water [just a lite shpritz], allow much more time for drying, & then bake as normal.)
P.S. The oven is also great for bringing back stale chips to a crispy fresh state - like, say, that gargantuan half-bag left over from one of your summer picnics/BBQs/potlucks....