1 small package corn tortillas
4 to 8 cups vegetable oil
Fine (table) salt
Heat oil in heavy pot or deep skillet to 350° to 375°F.
While oil is heating, stack tortillas and cut into 6ths or 8ths (we like smaller chips, so we go with 8ths).
When oil is hot, carefully add a layer of tortilla wedges; don’t crowd the pan. Cook 5 minutes or so, separating and turning as necessary, until deep golden brown and crisp.
Remove from oil and drain on a fine grid rack set over a sheet pan, or on paper towels. (If you use paper towels, remove the chips from the towels as soon as they’re drained so they don’t reabsorb the oil from the towels.) Sprinkle lightly with salt.
Repeat with remaining tortilla wedges.
If not using right away, let cool completely and store in airtight container or plastic bag. Chips will keep for several days. For best texture and taste, reheat in a 350°F oven for 5 to 7 minutes before serving.