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
- canola or other vegetable oil: 2 cups
- corn tortillas, quartered: 8 piece (6 inch)
- salt: (to taste)
Metric Conversion
Stages of cooking
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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.
