▢8 corn tortillas ▢¾-1 cup vegetable oil ▢kosher salt, or other coarse salt, to taste
Tortilla chips fry better when the tortillas are a little dried out. You can lay them out on paper towels or wax paper for a few hours before cutting, or dry them in the oven: Lay tortillas out in a single layer on a baking sheet and bake at 200°F for 10 minutes.
Cut each tortilla into 6 triangle-shaped wedges.
Add enough oil to a large skillet to fill about ¼ inch high and heat over medium heat to about 350°F. You can test the heat of the oil by adding a small piece of tortilla to it; if the oil is hot enough, the tortilla should sizzle.
Working in batches, fry tortilla triangles in the hot oil until color changes just slightly and pieces are crispy, 3–4 minutes. Place on a paper towel–lined plate when done.
Sprinkle chips with salt while warm. Serve warm with salsa.