▢8 corn tortillas ▢¾-1 cup vegetable oil ▢kosher salt, or other coarse salt, to taste

Instructions STEP - 1

For crispier tortilla chips, the tortillas should be slightly dehydrated. Before slicing, you may dry them on paper towels or wax paper for several hours, or you may place them in the oven: Bake tortillas for 10 minutes at 200°F in a single layer on a baking tray.  

STEP - 2

Per tortilla, divide into six triangle-shaped segments.  

STEP - 3

Preheat approximately 350°F in a large skillet coated with oil to a depth of 1/2 inch, using the medium heat setting. A small piece of tortilla can be submerged in the oil to determine its temperature; if the oil is sufficiently heated, the tortilla should begin to crackle.

STEP - 4

Fry tortilla triangles in the hot oil in batches for 3–4 minutes, or until the portions are crisp and the color has changed slightly. When finished, place on a plate lined with paper towels.

STEP - 5

Salt the potatoes as they are still warm. Warmly garnish with salsa.

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