Ingredient

• High-heat cooking oil, such as avocado, canola, or vegetable oil
• 12 stale corn tortillas, cut into 6 wedges each
• Sea salt

Direction

1. Line a plate with paper towels.
2. Fill a heavy skillet or Dutch oven with ¼ to ½ inch oil. Heat the oil over medium-high heat until its temperature reads 350°F on an instant-read thermometer, or until a small piece of tortilla sizzles when added to the oil.
3. Add enough tortilla wedges to the pan to fit in a single layer without overlapping. Use tongs to flip the chips continuously until they are crisp and pale golden brown, about 2 minutes. If the chips are browning too quickly, reduce the heat. Use a spider or slotted spoon to transfer the chips to the paper towel-lined plate and repeat with the remaining tortillas, adding more oil to the pan as needed.
4. Sprinkle with salt and serve immediately. Store leftover chips at room temperature for up to 3 days.