Frying Tortilla Strips

Slice corn tortillas into thin strips and fry them in 2 cm of oil until they stop bubbling and turn golden. Day-old tortillas fry crisper. Drain them on a rack and salt them while hot. They keep for days in a dry jar. Scatter them over tortilla soup right before serving so they stay crunchy in the bowl. A squeeze of lime and a little chili powder on the hot strips works well.