Authentic Mexican Corn Tortilla Chips
Serving Size / Yield
- 1 cup extra virgin olive oil
- 14 corn tortillas
Chop tortillas into even triangle wedges. In a pan over high heat, pour oil. Heat wedges in the pan for about 3 minutes or until chip turns a golden brown. Remove cooked chips from oil and sprinkle with salt. Place finished chips onto a paper towel to drain. Do the same for rest of the wedges. Serve with your favorite dip.