12corn tortillas(each tortilla makes 4 chips, so I recommend about 3 tortillas per person)
1 1/2cupsoil for frying(canola, grapeseed, peanut and coconut oil all work)
Cut the corn tortillas into fourths, for a total of 48 triangles. Line a large baking sheet with paper towels and set aside.
Pour the frying oil into a medium or large skillet and heat over medium-high heat. (You may need more oil depending on the size of skillet you use. Just make sure to have enough oil to fully submerge the tortillas.)
Heat the oil until it's reached about 350°F or until a small tortilla sizzles when placed in the oil. That means it's hot enough.
Place a handful of cut tortillas into the oil, working in batches so as not to completely crowd the skillet. Fry for about 2 to 3 minutes, until the tortillas turn a beautiful golden yellow.
Remove the tortilla chips from the oil using a slotted metal spoon and let any excess oil drain off by giving the spoon a little shake for a few seconds.
Transfer the tortilla chips to the lined baking sheet and season with sea salt immediately. Continue working in batches to fry the remaining tortilla chips.
Tortilla chips can be stored in the pantry in an air-tight zip-top freezer bag for 10 days.