Corn Tortilla Chips
Corn Tortilla Chips
Vegetable oil (for deep-frying)
12 thin corn tortillas
Salt or garlic salt, to taste
Cover tortillas with a towel & 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 deg 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 & repeat with the remaining tortillas
Sprinkle with salt if you wish
Serve warm with salsa & guacamole
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