Ingredients:

  • 1 lb corn tortillas
  • 1/2 cup neutral oil
  • 1 tsp fine sea salt

Instructions:

  1. Stack 3-4 tortillas at a time and slice each tortilla into 6 or 8 equal wedges (triangles) using a sharp knife.
  2. Choose a cooking method: For frying, heat oil to 350°F (175°C) and fry in small batches for 2-3 minutes until golden mahogany. For baking, preheat oven to 400°F (200°C), toss triangles in oil, and bake for 5-8 minutes, flipping once. For air frying, cook at 350°F (175°C) for 4-6 minutes, shaking the basket halfway through.
  3. Immediately transfer the hot chips into a large bowl and sprinkle with fine sea salt while the oil is still shimmering, tossing gently to coat.