Betty's Deep Fried Corn Tortilla Chips

Betty demonstrates how to make Deep-Fried Corn Tortilla Chips. These tasty chips are made by deep-frying corn tortilla pieces in peanut oil.
Deep-Fried Corn Tortilla Chips (makes 72 chips)
(12) 5-inch corn tortillas, each cut into 6 equal triangles
1 inch to 1 ½ inches peanut or other oil in heavy pot, heated to 350 degrees (F)
coarse sea salt
drop about a dozen corn tortilla pieces into hot oil, making sure they do not stick together. Use a slotted spoon or skimmer to tend to the frying of the corn chips. As they turn golden, transfer them from the hot oil to a platter covered with paper toweling to drain. Grind or sprinkle coarse salt over top. Continue in this manner until all batches are fried, drained, and salted. Transfer to a serving plate and serve with Fresh Tomato Salsa. YUM! --Betty :)
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