- 1 1/2 to 2 cups oil for frying (such as vegetable oil*)
- 12 corn tortillas, cut into six wedges each
- flaky sea salt
- Heat the oil. Pour enough oil in a sauté pan so that it is between 1/4 to 1/2-inches deep. Heat the oil over medium-high heat until its temperature reaches 350°F. Then reduce the heat to medium, adjusting the heat as needed (you will need to check it fairly often) to try and maintain that temperature as best as possible.
- Fry the tortillas. Carefully add about a dozen tortilla triangles (or however many form a single layer without overlapping) to the oil. Fry for 2 to 3 minutes, occasionally using a spider strainer to stir and dunk the tortillas below the surface of the oil, until they are lightly golden and crispy. Cooking time will vary depending on the thickness of your tortillas.
- Drain. Use the spider strainer to quickly and carefully transfer the tortilla chips to a paper-towel-lined baking sheet and spread them out in an even-ish layer, so that the chips can drain and cool. Sprinkle evenly with a pinch of flaky sea salt, or any other desired seasonings, to taste.
- Repeat. Repeat the process with the remaining tortilla triangles until all have been fried. (While each batch is frying, I carefully push the finished chips to one side of the baking sheet to make room for the next batch to drain.)
- Serve. Once all of the fried tortilla chips have cooled for a few minutes, go ahead and serve them up and enjoy!
Oil options: I usually use vegetable oil when making this recipe. But any oil with a high smoke point will do, such as canola oil, grapeseed oil or sunflower oil.
Storage instructions: Homemade tortilla chips are definitely best when served the same day that they are made. But leftovers can be stored in a paper bag (or an airtight container with a few paper towels) for up to 1 week.