• Canola oil, for frying
  • Twelve 6-inch corn tortillas, each cut into 5 long strips
  • Kosher salt


Serves: 6 to 8


Fill a large dutch oven halfway with canola oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚F. Set a wire rack on a baking sheet and set it nearby.

Working in batches, add the cut tortillas to the hot oil and fry, stirring occasionally with a metal spider, until crisp and lightly browned, about 1 minute. If you want the tortillas to curl a bit, use the back of the spider to gently hold the tortillas down in the hot oil.

Transfer the fried tortillas to the rack and season liberally with salt while they're hot. Serve still slightly warm or at room temperature. Store any leftover tortilla chips in an airtight container at room temperature for up to 1 week.