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1
Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
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2
Arrange the corn tortillas in a stack, and cut into six equal wedges.
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3
Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
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4
Remove the chips from the fryer and place on a paper-towel-lined sheet tray.
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5
Sprinkle the chips immediately with the salt, and serve warm with the salsa.
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6
Heat the oven to 350 degrees F.
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7
Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil.
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8
Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges.
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9
Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.
