Homemade Tortilla Chips

8 corn tortillas
4 cups corn or vegetable oil
Salt

Arrange the tortillas in a stack and cut into 6 equal wedges like a pizza. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate; sprinkle lightly with salt and store in an airtight container once cool.

Yield: 48 chips

Recipes for using Tortilla Chips:

*Layered Mexican Dip
Fresh Salsa
Sour Cream & Salsa (mix 1/2 and 1/2)
Chipotle, Bean & Sour Cream Dip
Black Bean Pesto
Jalapeno Cheese Dip
Chili Con queso (cheese)