Homemade Tortilla Chips

To go along with the earlier pico de gallo post, here's a quick post about makin' up a batch of your own restaurant style tortilla chips. It's easy, and only takes about 10-15 minutes total, including cutting up the tortillas, and heating the oil.
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It's easy, really. Buy some corn tortillas, cut them up into wedges, and cook them up in a pan or pot of hot oil. I like to have the oil be fairly shallow, maybe only half an inch deep, and cook up to eight wedges (two tortillas) at a time.

Canola, vegetable, soybean, or even olive oil can all work. Set the burner to medium high (at 7 or 8 if yours is numbered up to 9). Make sure the oil is hot enough by dipping an edge of tortilla in. If it bubbles, it's ready. Keep an eye on the oil, though, as it smokes if too hot.

The wedges can overlap each other in the pan. When they've browned up a bit, they're done. Or, if the bubbling dies down a lot, that's another sign of being done. Pulling them out too early tastes good too, but they won't be crispy, but soft and kind of chewy.

You can salt them if you like, but if you're eating them with salsa or pico de gallo, there isn't much point. Heck, I think a fried tortilla tastes great unsalted even without salsa. And if you'll notice, the Mexican restaurants don't salt their fresh chips.

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