Preheat a pot of canola oil (about 2 inches deep) for frying.
Cut about 15-20 corn tortillas into fourths. Test the oil with one chip to see if it starts to sizzle and fry. Once the oil is hot enough, carefully place about 8 chips at a time in the hot oil and let them fry until golden - then drain on paper towels - careful to not crowd the pan. Keep frying in batches and raining - sprinkling kosher salt over top between each batch.
These are GREAT to use for nachos or just to enjoy with salsa!
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