Tortilla Chips
https://www.seriouseats.com/homemade-tortilla-chips
INGREDIENTS
- 1 ½ quarts (1.4L) peanut, vegetable, or canola oil
- 16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each
- Kosher salt
DIRECTIONS
- Heat oil in a large wok or Dutch oven to 350°F (177°C). Add ⅓ of tortilla chips and cook, agitating and flipping them constantly with a wire mesh spider, until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel–lined bowl, season with salt, and toss. Allow to drain for 30 seconds, then transfer to a second bowl. Repeat with remaining chips in 2 more batches.