Ingredients:

  • 12 6-inch corn tortillas
  • 1 cup neutral vegetable oil for frying or 2 tablespoons avocado oil for baking
  • 1 teaspoon fine sea salt
  • 1 whole lime, cut into wedges

Instructions:

  1. Dehydrate the tortillas by laying them out on a wire rack for 20 minutes to reduce moisture content for a crispier result.
  2. For baking: Preheat oven to 400°F (200°C). Lightly brush both sides of the tortillas with oil and arrange on a baking sheet. Bake for 4 minutes, then flip. Bake for another 3 to 4 minutes until they are rigid and golden with brown spots. Season immediately.
  3. For frying: Heat 1/2 inch of oil in a heavy-bottomed skillet to 350°F (180°C). Place a tortilla in the oil. Fry for about 45 seconds until the edges start to turn golden brown and the center feels stiff. Flip the tortilla over. Fry for another 30 to 45 seconds until the entire shell is a consistent golden color and no longer feels floppy.
  4. Drain on paper towels and immediately season with fine sea salt and lime juice while the surface oil is still active.