Corn tortillas Oil for frying (or as needed) Salt (to taste)


Cut the tortillas on a cutting board into triangles before frying. Make batches of 4 tortillas piled and cut them into 6 wedges, like a pie.

Cut in wedges


Line a baking tray with 2 or 3 layers of kitchen paper towels and set aside. This will help you to remove the excess oil.

Layer the baking tray


Heat the oil in a frying pan and add the triangles of corn tortillas into the oil. Carefully, fry for about 1 minute, flip halfway through.

Fry all the tortilla wedges


Remove from the hot oil with a strainer. Place on a sheet pan or tray that’s been lined with paper towels. Repeat until there are no more tortilla wedges.

Remove any excess oil


Season them with a pinch of salt while they are still hot. The oil acts like glue for the salt.

Season them


Transform your simple corn tortillas into golden, crispy treasures perfect for your salsas, guacamoles, and more.


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