So easy to make and far better than store-bought, these crisp tortilla chips are especially good served with my Pico de Gallo salsa.

Homemade Tortilla Chips

1 (12-count) package corn tortillas

Vegetable oil for frying

Kosher or sea salt for seasoning (optional)

1. Preheat oil in a deep-fryer to 360°F (180°C).
2. On a cutting board, stack 3 to 4 tortillas and using a sharp knife, cut into 8 wedges. Repeat with remaining tortillas. Separate any that may stick together.
3. Add a handful of tortilla wedges to the hot oil, stir to separate, and fry until crisp and golden brown. Remove and drain on a brown paper bag, lined with paper towels. Salt immediately, if desired. Remove to serving bowl. Repeat procedure with remaining tortilla wedges.
4. Store unused portion at room temperature in an airtight container.

Makes 96 tortilla chips.

Note: Recipe can be increased as desired.

Variation: For Baked Tortilla Chips, lightly brush whole tortillas with vegetable oil. Cut into wedges as above. Place chips in a single layer on a greased baking sheet and sprinkle with salt, if desired. Bake in a 425°F (225°C) oven, for about 10 to 12 minutes or until crisp and light golden brown, turning chips halfway through the baking time. Transfer to paper towels and cool completely.

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