Cut flour tortillas into wedge-shaped pieces measuring about 3 inches at widest point.  Heat vegetable in large pan or dutch oven to 350°F.

Add a handful of tortilla chips in a single layer.  Cook, agitating and flipping them constantly with tongs or a wire mesh spider, until chips are a pale golden brown, about 1 1/2 to 2 minutes. Transfer to a paper towel–lined baking sheet and immediately season with salt.  Allow to drain for 30 seconds, then gently push them to one end to make room for next batch. Repeat with remaining chips.

Allow chips to cool thoroughly before transferring to an airtight container, where they can be stored for up to five days.

Combine the ricotta cheese, mascarpone cheese, confectioner's sugar and vanilla extract in a medium bowl.  Combine well to achieve a smooth consistency*.

Add mini chocolate morsels and blend.  Transfer to a small serving bowl.  Garnish with additional chocolate morsels and fresh strawberries, if desired. Keep covered dish in refrigerator, until ready to serve, for up to two days.

NOTE: *If chocolate dip is desired, transfer 1 cup of dip to separate bowl (prior to adding chocolate morsels) and add 1/4 cup of nutella.  Mix well.