Homemade Tortilla Chips

• 6 8-inch flour tortillas
• canola oil for frying
• coarse sea salt

Stack the tortillas and cut them into 8 pie-shaped pieces (i.e., triangles). Add oil into a frying pan until it is about 2 inches deep. Heat the oil on  medium-high heat. Using a long handled tong, place the tortilla pieces individually into the frying pan. Do not crowd them. You will need to do several batches. When they begin to turn slightly golden (usually after a few seconds), turn them over and allow them to continue cooking a few more seconds. When they are lightly golden on both sides, remove them to drain on a paper towel-lined bowl. Add a sprinkle of salt. Serve warm at room temperature with your favorite salsa or ceviche. Variation: For a low-fat alternative, cut the tortillas into 8 pieces in a pie shape. Place cut tortillas in a dry/oil-free frying pan over high heat, so they are not overlapping. Fry on both sides until they are brown. Watch to make sure they don’t burn.