Homemade Tortilla Chips
20 5 1/2 to 6-inch extra thin corn tortillas
Vegetable oil for frying
Preheat oil in a large saute pan to 340 degrees . Line a 13 by 9-inch baking sheet with 2 layers of paper towels. Make four stacks of 5 tortillas each and cut through each stack into 6 wedges . Working quickly add 15 wedges to preheated oil in a single layer. Let cook until chips curl slightly, about 20 seconds then using a spider strainer collect as many chips as possible at once and flip to opposite side, repeat with any chips remaining until all have been flipped. Let cook on opposite side about 20 seconds, or just until they turn just barely a shade darker . Collect as many chips as possible in spider strainer, carefully shake excess oil from chips back into pan and transfer to paper towels to drain. Repeat, quickly collecting any remaining chips, season with salt. Repeat frying and draining process. Scoot cooled chips on paper towels to one side to make room for more chips to drain. .