Corn tortillas (preferably ones made with only corn, lime, and salt)
Generous amount of vegetable oil for frying
Fine sea salt
Take a stack of tortillas and cut in half. Cut in half again, and then cut each quarter in half, so that one tortilla makes 8 triangle shaped wedges. Cut as many wedges as you need (each wedge = 1 chip).
Pour vegetable oil in heavy skillet until there is a 1/2 inch thick layer on the bottom of the pan. Warm over high heat until the oil is very hot. You'll know the oil is ready for frying when you dip a piece of tortilla into the oil and it starts bubbling intensely.
Once the oil has reached the proper temperature, add a handful of tortilla wedges to the pot, using metal tongs to separate them in the pan. Add enough to fill the pan, but not so much that they are on top of each other. The chips will shrink slightly as they cook.
Let cook for a minute or two until golden on one side. Use tongs to flip the chips over and brown the other side for a minute or so. Remove the chips to a paper towel lined plate and season lightly with fine sea salt.
Repeat with the next batch of tortilla wedges, adjusting the heat up or down as needed to prevent burning or sogginess, and add more oil as needed if the pan is getting low.
Store the cooked chips in a plastic bag in the pantry for up to 1 week. Goes great with fresh salsa or guacamole.
Homemade Tortilla Chips by dietitian Erica Julson (https://www.ericajulson.com/homemade-tortilla-chips/)