12 Corn Tortillas Quartered Into Wedges

3/4 Cup Of Canola Oil

Chili Powder To Taste

Sea Salt To Taste

Red Cayenne Pepper To Taste

Add the canola oil to a 12-14 inch skillet. Put the skillet on medium high heat for three minutes. Fry the tortillas in batches in the hot oil for about 1 1/2 minutes on each side until crispy. Be careful not to crowd the skillet with tortillas when frying them.

After frying,  place the tortillas on a paper towel to drain. Season the tortillas while they are hot with sea salt, chili powder, and cayenne pepper.

Serve with salsa or guacamole.

Note: Save the frying oil for use at a later date.