Cut the tortillas into 6 triangles each.

Heat grapeseed oil in a heavy-bottomed pan over high heat until shimmering.

Fry tortilla triangles in batches for about 1 minute on each side until crisp.

Remove fried chips from the oil and place on a paper towel-lined plate.

Sprinkle chips with sea salt.

In a medium pan, combine refried beans, shredded pepperjack cheese, salsa, and chipotle in adobo sauce.

Heat over medium-high heat, stirring constantly.

Stir until the cheese is completely melted and the mixture is smooth.

Taste and season with salt and pepper if needed.

Transfer the bean dip to a serving bowl.

Serve chips and dip immediately.