Homemade Tortilla Chips

High-heat cooking oil, such as avocado, canola, or vegetable oil 12 stale corn tortillas, cut into 6 wedges each Sea salt


Line a plate with paper towels. Fill a heavy skillet or Dutch oven with ¼ to ½ inch oil.

Heat the oil over medium-high heat until its temperature reads 350°F on an instant-read thermometer, 

Add enough tortilla wedges to the pan to fit in a single layer without overlapping.

Use tongs to flip the chips continuously until they are crisp and pale golden brown.

About 2 minutes. If the chips are browning too quickly, reduce the heat.

 Use a spider or slotted spoon to transfer the chips to the paper towel-lined plate and repeat with the remaining tortillas.