Enough vegetable oil to make at least 1 inch in a deep pan, for deep-frying
12 corn tortillas, 6 or 8 inches in diameter
Put at least 1 inch of oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F, about 8-10 minutes. You’ll know if it’s ready if you drop a chip in and instead of sinking to the bottom it bubbles and floats to the top.
Stack the tortillas and cut them, pielike, into 4 to 8 wedges.
Place about 5 or 7 chips in at a time using tongs or a slotted spoon, push them down frequently to get them fully cooked with oil and turn them over. This should only take a minute or so if the oil is hot. When they start getting golden and stiff then take them out. This part has a learning curve along with it. The more you do it, the more you’ll know when they’re done. The chips will cook a little bit longer after removed from the oil so make sure you don’t cook them too long. Fry as many at once as will fit without crowding, turning if necessary. Total cooking time will be about 2 minutes; the chips should not brown but just begin to darken in color. Remove with tongs or a slotted spoon and drain on paper towels or paper bags. Sprinkle with salt and serve hot or at room temperature.