Ingredients
- Servings: 32
- 2 cups canola or other vegetable oil
- 8 (6 inch) corn tortillas, quartered
- salt, to taste
Recipe
- heat oil in a 10-inch skillet to 370 degrees. drop triangles in hot oil, 8 at a time. fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. sprinkle with salt immediately.
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