I have recently started to make my own tortilla chips. My family loves them (although my hips don’t!)
Here’s what you will need:
Corn tortilla chips (I like the white ones, but you can use the yellow ones, too.), a 48 oz bottle of 100 percent canola oil, kosher salt (because it is awesome!), a pan, pot or skillet with sides, and a bowl for the final product.
I preheat my skillet to 370 degrees while I cut the corn tortillas into 4 sections
Place quartered tortillas into the hot canola oil until crispy. This usually takes a couple of minutes.
Remove chips from oil and place in a bowl lined with paper towels. I forgot to list the paper towels in the “what you will need section” (another blonde moment!). Immediately sprinkle the chips with kosher salt so it sticks to the chip. (Gotta have salty chips! Hey, I never said these were healthy.) Repeat the process in batches until all the chips have been cooked.
Serve with your favorite salsa or guacamole