Fried Tortilla Chips Recipe - Cooking Index
Fried Tortilla Chips Recipe - Cooking Index
| Vegetable oil - for deep frying | ||
| 12 | Corn Tortillas - see * Note (large) | |
| (or use store-bought tortillas) - cut in 6 wedges each | ||
| 1/2 teaspoon | 2.5ml | Salt |
* Note: See the "Corn Tortillas" recipe which is included in this collection.
Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees. Test by dropping in a piece of tortilla. If it bubbles immediately and rises to the surface, the oil is ready.
Fry the wedges a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain. Sprinkle with salt while still warm, and continue frying in batches.
This recipe yields 4 to 6 servings as an appetizer with dips.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6173 broadcast 02-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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