Canola oil (or other cooking oil)
- Cut tortilla in half, then cut each half into thirds. It's usually safe to stack 5-7 of these to cut at a time.
- When tortillas are cut, pour Canola oil into pan and fry a few tortillas at a time. Add salt just after you put the tortillas in.
- Remove tortillas from oil when they turn a golden brown. Be careful because they all seem to turn at the same time and some can get burnt.
- Let chips drain well as they cool.
Serve with guacamole or another homemade salsa.