Ingredients
1cupcooking oil,for frying, such as canola oil, vegetable oil, extra virgin olive oil, peanut oil, coconut oil
8flour tortillas,or corn tortillas, cut into 8 wedges each
1tbspcoarse salt,or more if needed
1tspgarlic powder
1tsponion powder
Preparation
Heat about ¼-inch deep of oil in a large skillet or frying pan over medium-high heat 350 degrees F. Test if the oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it’s ready.
Fry a few chips at a time for about 1 to 2 minutes, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.
Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)
Use tongs or a slotted spoon to transfer chips onto a paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.
Repeat the cooking process with the remaining chips until all done.
Sprinkle salt, garlic powder, and onion powder. Add a pinch of chili powder or cayenne for spice, if desired.
