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Corn Tortilla Chips
Vegetable oil (for deep-frying)
12 thin corn tortillas
Salt or garlic salt, to taste
Cover tortillas with a towel and let them dry out for at least an hour before frying.
Pour enough oil into a heavy skillet to measure at least 1 inch in depth. Heat to 375 degrees F.
While the oil warms, cut each tortilla into 4 or 6 wedges. Fry 6 to 8 tortilla wedges at a time for just a few seconds. The chips should turn crisp, but not brown. Drain the chips and repeat with the remaining tortillas. Sprinkle with salt if you wish.
Serve warm with salsa and guacamole.
