We're famous for our chips for a simple reason. They're made fresh every day from hand-cut corn tortillas, and they're served warm. Next time you're in the store and find yourself reaching for a bag of chips, grab a package of tortillas instead and give these a try.

• Canola Oil
• 8 6-inch corn tortillas, cut into wedges
• Salt

Line a baking sheet with paper towels. Fill a heavy-bottomed skillet with 3 inches of oil. Heat the oil over high heat until it registers 350º on a candy thermometer. Drop one small handful of tortillas wedges into the oil and cook for 45 seconds or until chips are crisp and deep gold in color, moving them around with tongs to ensure even cooking and prevent them from sticking together. Remove with a wire-mesh strainer, and transfer to the paper towel-lined baking sheet to drain. Salt generously. Repeat until all wedges are fried. Serve warm.