Instructions

1. Cut each corn tortillas into eight wedges.
2. In a skillet (use whatever size you have though I prefer a large shallow one), and melt enough coconut oil to create at least a half-to-one-inch of cooking oil. For reference, I have a 10-inch skillet and I end up using roughly a heaping cup of coconut oil.
3. Heat coconut over medium to medium high heat until oil temperature is between 300 and 325 degrees.
4. Place just enough tortillas wedges in the pan, making sure they don’t overlap.
5. Turn wedges over with tongs every 20 seconds or so until crisp. I usually turn mine about four time each. This keeps the edge from burning.
6. Remove tortilla chips and place on a paper towel lined plate and sprinkle with a pinch of kosher salt. Repeat until all tortilla chips are fried. Serve with your favorite salsa.