16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each
Kosher salt
Directions
Heat oil in a large wok or Dutch oven to 350 degrees F . Add 1/3 of tortilla chips and cook, agitating and flipping them constantly with a wire mesh spider, until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel–lined bowl, season with salt, and toss. Allow to drain for 30 seconds, then transfer to a second bowl. Repeat with remaining chips in 2 more batches.
