Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
INGREDIENTS (for 3 servings):
- 2 cups canola or other vegetable oil
- 8 (6 inch) corn tortillas, quartered
- Salt, to taste
PREPARATION:
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.
This recipe was originally featured in the USA WEEKEND article Appetizer Bar on December 8, 2002.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.