Nachos

Method

1. Stack the 4 corn tortillas and cut them into quarters to give triangles. Spread them out on a board and leave them uncovered for 10 minutes so the surface dries — damp tortillas spit in the oil and fry soggy.
2. Pour the oil into a deep, heavy pan to a depth of about 4 cm and heat to 180C, or until a tortilla corner sizzles briskly and rises straight to the surface.
3. Fry the triangles in two or three batches, turning them once with a slotted spoon, for 1-2 minutes each batch until they stop bubbling and turn pale gold and rigid. Lift onto kitchen paper and sprinkle at once with 0.25 tsp fine salt while still glossy.