While we love south of the border recipes, we rarely buy tortilla chips, as it is easy to make your own and nothing can compare for the taste and flavor. Since they are very tasty and rich, you only need to serve a few compared to a whole basket for each person.
- Corn Oil (in a pinch you can also substitute canola or vegetable oil, but corn oil is the best for this recipe)
- Corn tortillas
- Freshly ground sea salt
1. Place about 1/2″ of corn oil into a large cast iron skillet and turn the burner on medium-high.
2. Cut the tortillas into small wedges, left over ones work nicely for this and are traditional.
3. Place tortillas into the oil, making sure they do not overlap.
3. Once the bottom of the tortillas turn a hint of brown flip them with tongs.
4. Remove them from the heat once the bottom turns slightly brown again, shaking briefly to remove oil.
5. Place onto a baking sheet with a few layer of paper towels on the bottom to catch excess oil.
6. Sprinkle with salt.
7. Repeat until you have completed all the batches.
You will never need or want to buy store-bought tortilla chips again.