- First, make the chips. Slice the corn tortillas into wedges and fry in the vegetable oil over medium high heat until lightly golden brown and crisp.
- Transfer the chips to a paper towel lined plate or baking sheet and season with salt.
- Add about two tablespoons of vegetable oil to a skillet and add your La Costeña salsa, stirring until heated through.
- Add the tortilla chips into the salsa and gently stir to coat the chips thoroughly.
- Serve warm with your choice of toppings such as cotija cheese, sour cream, cilantro, pico, La Costeña Diced Jalapeños, and fried eggs.
