(by Shirley McNevich)
12 plain corn tortillas
canola oil for frying
salt for sprinkling
Place the tortillas in a single layer on your counter and leave them out overnight so they get stale. The next day, place one stale tortilla at a time on a baking sheet and use a pizza cutter to cut the tortilla into 6 pizza shaped wedges. Repeat with all tortillas. Pour canola oil into a cast iron skillet (about 1 1/2" deep). Heat the oil over medium heat. Once oil is hot enough for frying, drop a few tortilla wedges at a time into the hot oil. When the bottoms are browned, flip them over and fry until the other sides are browned. Place finished tortilla chips on paper towels and use a salt shaker to sprinkle salt on them. Repeat with all tortilla wedges.
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