Corn Tortilla Chips Vegetable oil (for deep-frying) 12 thin corn tortillas Salt or garlic salt, to taste
Cover tortillas with a towel and let them dry out for at least an hour before frying.
Pour enough oil into a heavy skillet to measure at least 1 inch in depth. Heat to 375 degrees F.
While the oil warms, cut each tortilla into 4 or 6 wedges. Fry 6 to 8 tortilla wedges at a time for just a few seconds. The chips should turn crisp, but not brown. Drain the chips and repeat with the remaining tortillas. Sprinkle with salt if you wish.