Fresh Tortilla Chips

Sometimes tortilla chips out of a bag, just won't cut it, and a trip to your favorite Mexican place isn't happening.  In cases such as these, here's a winning recipe sure to satisfy your chip cravings.  It's what was frying in our kitchen this afternoon.  And it's really this easy.

Heat some oil in a pan.

It should be enough for about 1/4 inch covering the entire bottom of the pan.

Then grab a package of thin corn tortillas-as many as you want to make.

I fried up 24 small ones, cut in quarters.

When you hear the oil start to sizzle, toss in a dozen or so tortilla wedges.

Fry them until they turn a golden color and become crispy.  

Grab them out of the oil with tongs. 

Place them on a paper towel covered plate to dry.

Sprinkle with kosher salt.

And start another batch.

YUM!