8 corn tortillas, 6″ dia. (15cm)
2 cups vegetable oil (500ml)
Kosher salt to taste
Cut the tortillas into quarters. Line a baking pan with paper towels for draining the chips after they are cooked.
Heat the vegetable oil in a 9″ skillet (22cm) until the temperature reads 350°F (176°C) on a deep fry thermometer. You will have to fry the chips in batches. Carefully add a few of the tortilla quarters to the pan, and fry for approximately 2 minutes on each side. Turn the chips over with tongs only once while frying. Once they are golden brown, remove the tortilla chips to the lined pan. Continue to fry all of the tortilla chips in this fashion.
Once all of the tortilla chips are cooked, season with kosher salt to taste.
To make tostadas, simply fry the corn tortillas whole without cutting into wedges. Turn often for even frying.