Heat oil over high heat in a large frying pan for 3-4 minutes.
Working in small batches, add corn tortillas to hot oil. Using a metal slotted spoon gently turn around the tortilla chips until they are evenly browned.
Remove to a paper towel lined baking sheet or plate. The first batch will take the longest- 3-4 minutes, by the time you get to the last it could only take one minute.
Sprinkle with fine sea salt.
Allow to cool completely and then store in an airtight container for up to a week.
Serve with your favorite salsa, hummus, dip or eat them plain!
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