Homemade Tortilla Chips
- One 10-pack 6-inch corn tortillas
- 2 to 3 quarts peanut or canola oil
- Kosher salt
Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If th...