12 corn tortillas

1 cup canola oil

salt, to taste 

 

Stack corn tortillas on top of each other and slice into 6 triangle shaped wedges.

 

Heat a large dutch oven or other deep skillet over medium high heat and add the oil. Once oil temperature is around 350°F, drop in a few tortilla wedges at a time. Tortillas should sizzle when they hit the oil. Be careful not to overcrowd the pan.

 

Fry for 2 minutes or until chips are crispy and slightly golden brown. Remove from oil with a slotted spoon and place on several layers of paper towels to drain and cool. Sprinkle with salt immediately!

 

Repeat with remaining tortillas, working in batches. Serve with your favorite salsa, pico de gallo, or guacamole!

 

 

2 lbs ripe roma tomatoes, seeded and finely diced

salt

1 jalapeño, minced

1/2 medium yellow onion, minced 

juice of one lime (or more if you prefer)

1/4 cup chopped cilantro

 

Place chopped tomatoes into a fine mesh colander set over a mixing bowl. Salt liberally and let sit for about 20 minutes.  Discard and liquid that collects in the bowl, then add the tomatoes, jalapeño, onion, lime juice and cilantro to the bowl. Stir to combine and taste, adding more salt if needed.