While the vegetables are roasting, cut the tortillas into triangles or any other shape of your choice.
In a small pot, heat half the oil and fry the triangles in batches. Try not to put too many in at once. At first, you’ll see that the pieces stick to each other, after a few seconds in the oil, carefully move them and they will start separating. Check out the video if you want to see how it works.
The tortillas fry very quickly, don’t take your eyes off them and move them with the spoon from time to time.
Once they are lightly browned, carefully remove them from the oil and place them on a plate covered with a paper towel or butcher paper to absorb the oil and season immediately with a little salt.
Repeat. When you notice that little pieces of the tortillas are settling in the pot and the oil is running low. Turn off the heat, remove the oil, clean the pot and continue until you finish with all the tortilla chips. Set aside
If you have a frier at home, use it, it will save you time and effort.