Begin by cutting the White Corn Tortilla (4 cup) in half.
Turn tortillas 90 degrees and cut again. You will be left with four equal pieces.
Separate tortillas to make sure they are not sticking to one another.
In a large saucepan on medium-high, heat Canola Oil (as needed) until it reaches 350 degrees F (180 degrees C). Add in tortilla pieces leaving enough room for them to move around and not stick to one another. Let them cook about a minute on each side.
Lay your tortilla chips out on a plate lined with paper towels in one layer.
Immediately after the chips come out of the oil, sprinkle with Kosher Salt (to taste).
Serve with salsa, guacamole or my favorite queso with your homemade tortilla chips!