This is more of a method than a recipe, and can be doubled or tripled as necessary. You can also get creative with the seasonings--add pepper, cayenne, chili powder, cumin, or anything you'd like to really spice things up.
round corn tortillas (yellow or white corn will both work)
canola or vegetable oi
Sea salt
Pour canola or vegetable oil into a heavy bottomed skillet or pot until it is about 1" deep. Heat over medium high heat until it reaches 350 degrees.
While the oil heats, use a knife to quarter the tortilas (for smaller chips, cut the tortilla into sixths). Once the oil is hot, drop the tortilla quarters into the hot oil in batches, being sure not to crowd the pan. Let the chips fry for 1-2 minutes or until golden brown on the bottom; flip for another 30 seconds. Use a slotted metal spoon to remove from the pan and place on a paper towel-lined baking sheet to drain. Salt immediately to taste. Serve hot or let cool and store in zipped plastic bags for up to 5 days.
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