12(6 inch) thin tortillas, I prefer the Mission's extra thin corn tortillas
Vegetable or canola oil
Salt, to taste
Using kitchen scissors or a pizza cutter, cut the tortilla into 6 triangles.
Heat about 1/2 inch of oil in a large skillet over medium heat. Once the oil has reached 340°F, add about 12 tortillas to the pan. Cook about one minute per side, or until lightly browned. If you notice the oil getting too hot, turn the heat down. You do not want it over 350°F or the chips will burn.
Remove chips with slotted spoon or tongs and place on a baking sheet lined with paper towels. Sprinkle salt on top of the chips immediately and allow to cool.
Serve homemade tortilla chips with your favorite dip. These are best served the first day, however you can store any leftovers in a paper bag for up to 3 days.
Baked tortilla chipsTo bake them instead, preheat the oven to 350°F. Brush each side of the tortilla with oil and then place on a foil lined baking sheet. Sprinkle with salt. Bake for 10 to 12 minutes, or until lightly browned.