- 1 dozen corn tortillas, quartered
- 1/2 cup vegetable oil
In a 12″ skillet heat the oil over medium to medium high heat. Once the oil pops when you sprinkle a drop of water in it add 4 to 5 tortilla wedges. Fry on both sides until just starting to brown. For us it takes maybe a minute total. Remove and place on a paper towel lined plate to drain. Season with salt if desired and serve with my “Chunky Tomato Salsa”.