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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