Step 1

Cut the corn tortillas into 4-6 pieces, depending on how big they are. Spread them out on a cutting board or baking sheet to dry out for 5-10 minutes.

Step 2

In the meantime, heat the oil in a skillet over medium. Cook in small batches for 60-90 seconds, flipping halfway, until lightly golden.

Step 3

Transfer to a paper towel-lined dish or a colander to drain excess oil. Season the chips with sea salt to taste. Repeat this process until all of the corn tortillas are gone.

Step 4

Serve your totopos with salsas like pico de gallo, guacamole, or salsa roja. Or, serve them alongside soups like pozole verde or aguachile. Happy eating!