Ingredients
- 12 fresh corn tortillas (the best ones you can find)
- oil for frying
- kosher salt to taste
Instructions
- Arrange the tortillas in a stack and cut into 4 equal wedges. Pour about half an inch of oil in a large frying pan over medium-high heat to 350°F on a deep-fat frying thermometer.
- Test the oil by dropping a piece of the tortilla into it. If the tortilla sizzles and floats, the oil is ready. If it sinks, the oil is not hot enough.
- Fry just a few at a time, because if you overfill the skillet some chips end up soggy. Turn occasionally, until crisp and lightly browned (about 1 minute or less).
- Drain on paper towels; sprinkle lightly with a coarse, kosher salt when still hot. Store in an airtight container.
- Makes 48 chips.
