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
- 2 cups canola or other vegetable oil
- 8 (6 inch) corn tortillas, quartered
- Salt, to taste
Directions
Step 1
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.
Tips
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 26 | |
% Daily Value * | |
Total Fat2g | 2% |
Saturated Fat0g | 1% |
Sodium3mg | 0% |
Total Carbohydrate3g | 1% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein0g | |
Calcium5mg | 0% |
Iron0mg | 1% |
Potassium12mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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