Ingredients
- Oil for frying such as canola or vegetable oil
- 8 corn tortillas cut into 6 wedges each
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
Instructions
- Heat oil in a large, heavy-bottomed skillet over medium-high heat to 350°F. Ensure there's enough oil to cover the bottom of the skillet by about 1/4 inch.
- Once the oil is hot, fry the tortilla wedges in batches, being careful not to overcrowd the skillet. Fry until they are golden brown and crisp, about 1-2 minutes per side.
- Using a slotted spoon or tongs, transfer the chips to a paper towel-lined plate to drain excess oil.
- While still warm, sprinkle the chips with a mixture of sea salt and paprika.
