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Corn Tortilla Crisps/Chips

15 corn tortillas preferably fresh
2 cups Vegetable oil
1/2 teaspoon salt

For just made corn tortillas let them stand for 2 hours

Stack 5 tortillas, cut through the stack into 6 or 8 equal wedges. Do the same for the remaining tortillas

Heat large heavy skillet over medium heat and pour in the oil, adjust heat to maintain temperature through out cooking

Fry tortilla wedges in a single layer, turning occasionally until golden brown and crisp. Remove with slotted spoon and drain on paper towels. Repeat with the remaining tortilla wedges

Sprinkle with salt and ready to serve


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