Ingredients:

  • 10 corn tortillas (approx. 450g)
  • 1 cup neutral oil (canola, vegetable, or grapeseed)
  • 1 tsp fine sea salt

Instructions:

  1. Pour the oil into a 12-inch cast iron skillet or heavy-bottomed non-stick pan and heat over medium-high until the oil shimmers and begins to wisp a tiny bit of smoke.
  2. Carefully lay one tortilla into the oil, using tongs to press it down slightly to ensure full contact with the pan.
  3. Fry for approximately 30–60 seconds per side until the bubbles subside and the edges turn a deep, mahogany-colored gold.
  4. Remove the tortilla immediately and place it on a wire rack set over paper towels.
  5. While the tortilla is still hot, sprinkle a pinch of sea salt over the surface to ensure it adheres to the crust.