Ingredients
- lard (traditional) or vegetable oil for deep-frying
- 12 corn tortillas, 6 or 8 inches in diameter
- salt to taste
Make it step by step
- Put enough oil to come to a depth of at least 1 inch in a large, deep skillet or saucepan.
- The broader the vessel, the more of these you can cook at once, but the more oil you will use. (they cook very quickly, so don't worry if your pan is narrow)
- Turn the heat to medium-high; you want the temperature to be at about 350°F when you start cooking.
- Stack the tortillas and cut them, pie-like into 4 to 8 wedges.
- Fry as many at once as you will fit without crowding, turning if necessary.
- Total cooking time will be about 2 minutes; the chips should not brown, but just begin to darken in color.
- Remove with a tongs or slotted spoon and drain on paper towels or paper bags.
- Sprinkle with salt and serve hot or at room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.