Ingredients:

  • 4 corn tortillas (about 240g)
  • ½ cup (120ml) vegetable oil (for frying)
  • ½ teaspoon sea salt

Instructions:

  1. Stack the tortillas and cut them into thin strips using a sharp knife or pizza cutter, aiming for 1/4-inch wide strips.
  2. In a skillet, pour in the vegetable oil and heat over medium-high until shimmering (about 350°F or 175°C).
  3. Carefully add the tortilla strips in batches to avoid overcrowding. Fry until golden brown and crispy, about 1-2 minutes, turning occasionally.
  4. Use a slotted spoon to remove the strips and place them on paper towels. Sprinkle with sea salt while still hot.
  5. Allow the strips to cool slightly before using as a topping for tortilla soup.