3, 10-inch diameter fresh flour tortillas, torn into small chip size pieces

vegetable oil for frying, as needed

kosher salt, as needed

Method:

1. In a deep fry pan, add enough oil to coat the bottom by 2 inches. Ensure that there is plenty of room from the oil to the top to prevent overflow.

2. Over medium heat, heat oil uncovered until 350ºF.

3. Working in batches, add the torn pieces of tortillas to the hot oil using metal tongs to flip them mid cooking, approximately 15 – 20 seconds. Cook each batch until golden brown on both sides, approximately 30 – 40 seconds in total. If they are browning too quickly, reduce the heat and allow the oil to cool.

4. Using a strainer fitted with a long handle, remove chips from oil and transfer to a plate lined with parchment paper or paper towels. Immediately season with salt.

5. Repeat this process increasing or decreasing the oil temperature as needed.

6. Serve with guacamole, fresh salsa, and limes for those that may want a little zesty “kick.”

7. Chips can be stored in an airtight container for up to 7 days.

Kitchen Note: This is not a recipe where you can walk away while the oil is heating and chips are cooking. Whenever cooking with oil, always make sure the oil is uncovered and that water does not come in contact with the oil. Also, make sure you never overfill a pot with oil as it may overflow.  If this happens, turn the heat off and step back.  There is nothing worse than a burn from hot oil; trust me!