Heat canola oil in a cast iron skillet about 1/4 - 1/2 inch deep. Or you can put more oil in a saucepan and make it a deeper fry.
Cut several corn tortillas into six triangles using your pizza cutter.
Carefully place about 8 triangles into the hot oil so that they are separated. They will fry very fast, so as soon as they start to bubble and brown, flip each one, then remove and drain on paper towels.
Sprinkle with kosher salt while still hot. Keep frying until you have a pile!
Enjoy with salsa or any dip! These will last for several days stored in a ziplock bag.
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