12 medium Corn tortillas (approx. 8-inch)

Vegetable oil (for frying)

Fine sea salt (to taste)

1. Prep: Stack tortillas and cut each into 6 equal wedge-shaped triangles using a sharp knife or pizza cutter.

2. Heat Oil: Fill a heavy pot with 2 inches of neutral oil. Heat over medium-high until it reaches 350-375°F (175-190°C).

3. Fry: Add tortilla wedges in small batches, ensuring not to overcrowd. Fry for 1-2 minutes, turning occasionally, until golden brown and crisp.

4. Drain & Season: Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with salt while hot so it adheres evenly.

5. Cool: Transfer to a wire cooling rack to cool completely; this allows steam to escape and preserves the crunch.

Pro-Tips:

• Use a cooking thermometer to maintain oil at 350-375°F; too cool makes greasy chips, too hot leads to burnt edges.

• Fry in small batches to keep the oil temperature consistent.

• Always season immediately after removing from the oil so the salt sticks to the surface.

Variations:

• Spiced: Toss with chili powder, cumin, garlic powder, or smoked paprika after salting.

• Baked: Brush wedges lightly with oil, arrange in a single layer, and bake at 375°F for 8-12 minutes until crisp.

• Sweet: Toss with cinnamon sugar after frying for a dessert treat.