Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
Step 2
Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
Step 3
Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
ALTERNATIVE: Baked Tortilla Chips
Step 4
Heat the oven to 350 degrees F.
Step 5
Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.
