Begin by selecting your oil for pan frying. We have outlined several good options above. The best oil to use for pan frying or deep frying is definitely peanut oil, however other great alternatives include canola oil or refined vegetable oil. But be sure to closely monitor their temperatures with a thermometer so that they do not get too hot.

Pour your oil into a pan so that it is filled approximately ½ inch deep. Once the oil is added, place your skillet over medium heat, and monitor the temperature of your oil with a thermometer.

Heat the oil until it reaches approximately 350°F to 360°F. Once warmed, continue monitoring the temperature of your oil so that it stays within this temperature range.

Now, take your corn tortillas one at a time, and add them to the oil. Submerge the tortillas in the oil for approximately 15 to 30 seconds, then flip and submerge once more, for another 15 to 30 seconds.

Once both sides of your tortilla have warmed, take a set of tongs and gently fold the tortilla in half. Hold it there with the tongues as it fries with ½ of the tortilla is submerged. Pan fry for approximately 15 seconds, then flip so that the top side of your folded corn tortilla is submerged in the oil.

Continue framing with the new side submerged in the oil, holding your tortilla folded in half with your tongs for another 15 seconds.

Once it begins to hold its shape, remove the fried corn tortilla from the oil and placed it onto your paper towel-lined plate, sprinkle with your desired salt or seasoning salt, and allow them to dry.

Repeat this process with your corn tortillas until you have enough soft corn tortilla shells pan-fried. Once they are all pan-fried, you are ready to load the tortilla shells with taco filling, serve and enjoy.

The key to pan-frying crispy taco shells is to cook them a little bit longer than you would for a soft taco shell. This is going to be the same, but in order to make them crispy, you want each side of your folder tortilla shell to remain in the oil longer.

You can also watch the color of your corn tortilla as it fries in the pan. For it to be crispy, it will be a little bit darker than the lightly fried tortilla shell.

To fry crispy taco shells, once again Phil your oil approximately ½ inch deep with oil and allow it to warm to approximately 350°F to 360°F over medium heat.

Once warmed, add your corn tortilla to the oil frying for approximately 15 seconds on each side. Then using tongs, fold the corn tortilla shell in half, holding it in place with your tongues for approximately 30 to 45 seconds or until you begin to see it turn Golden Brown, and the shell holds its shape. Flip the folded shell over and repeat the process with the remaining half of the corn tortilla.

When the folded corn tortilla is fried so that it is crispy on both sides, remove it from the oil, and place it on a paper towel-lined plate. Sprinkle as desired with your seasoning salt of choice, or regular salt, and allow them to dry before serving.

To make homemade tortilla chips, begin by taking your corn tortillas, slicing them into triangles by placing them on a cutting board, and using a pizza cutter to slice them as desired. You can cut them into chip shapes, such as triangles, or you can cut them into strips. It is entirely up to you how they are cut.

Once they’re cut, take a skillet, and fill it with approximately ½ inch of appropriate pan-frying oil. Place the skillet over medium heat and use a thermometer to monitor the temperature of the oil. Your desired range is 350°F to 360° F for pan frying.

When your temperature range is reached, continue monitoring the temperature so that it stays within this range.

Once your desired temperature range is reached, add a handful of your cut corn tortillas. Pan fry for approximately 15 to 20 seconds on each side, before flipping them over.

Continue pan-frying the tortilla chips for another 15 seconds, until they are crunchy and a light gold color.

When the chips are crispy, remove them from the oil, and place them onto a paper towel-lined plate. Sprinkle them with seasoning salt and allow them to drip dry.

Repeat this process with the corn tortillas until all of your tortilla chips or strips are pan-fried.

Once the tortillas have dried, serve, and enjoy!