Homemade Tortilla Chips

This is a little more work than just buying a bag, but, the sodium content is so much less than a purchased product and the ease and flavor really makes a difference! Great with Pico de Gallo!

1 pkg of 6" corn tortillas
2 cups canola oil (add more if necessay)
Mrs. Dash salt free seasoning

Pour oil into a deep frying pan and begin heating for frying-Medium-high heat.

Remove all whole corn tortillas from bag and make 3 full cuts across the stack of tortillas. By making 3 cuts, your yield will be 6 good sized chips per tortilla when done. (108 chips for 18 tortillas)
Drop one piece of cut tortilla into oil. If there is no sizzling yet, oil is not hot enough.
Once oil is hot enough, put enough tortilla pieces in frying pan to cover the bottom and make only one layer (16-18 pieces).

Once the chips begin sizzling, you’ll see them start to puff up a little on the top. (about 90 seconds to 2 minutes)
At this time, use a slotted spoon or tongs to turn over to fry on the other side.
Once the sizzling stops, it’s time to remove from the pan. Drain tortilla chips on a paper towel placed in a bowl.
Sprinkle with Mrs. Dash while still hot.

NOTE: This recipe is a weekly treat not to mention these are served as an appetizer for free at every restaurant in town back in Texas. It’s amazing the taste difference when you make your own versus buying a bag. Not to mention the price difference!

Since you control the flavoring, there is no sodium and there is really very little oil used in the frying process. The chips come out not greasy at all.