Tortilla Chips

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I made these for two reasons. 1. to get rid of some leftover corn tortillas I had from making enchiladas and 2. to dip them into chili con carne. Boy were they delicious and simple. I sprinkled just a little salt on them when they came out of the oil (which is under 5 minutes and they were great with the chili and on their own. I will be making them again and possibly turning them into loaded nachos or something.

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Easy & tasty. Low fat & low sodium. What a great recipe! Better than the bagged chips. I followed fellow reviewer's advice of applying oil liberally & adding lime. Worked great! Thank you.

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Maybe you should try the baked recipe instead to avoid the greasy feel. I just made the baked recipe and they are delicious.

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After trying these tortilla chips, I am reluctant to buy them in a bag anymore. I am a little concerned about the oily feel: is there a way to minimize this?
These are great with salsa, guacamole, or just straight from the plate. Careful of your oil temp, though. They can brown quite fast.