Ingredients

• 2 cups canola or other vegetable oil
• 8 (6 inch) corn tortillas, quartered
• Salt, to taste

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Instructions

1. Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.