Step by step

Method

4 steps

1. 1

   Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.

2. 2

   Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.

3. 3

   When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.

4. 4

   Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. Taste for salt and serve when it looks done.