Crispy Tortilla Chips: A Homemade Delight!

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.

Recipe Details

Servings:
32
Yield:
32 triangles

Ingredients

  • 2cupscanola or other vegetable oil

  • 8(6 inch)corn tortillas, quartered

  • Salt, to taste

Cooking Directions

  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

Full Nutrition Label
Servings Per Recipe32
Calories26
% Daily Value *
Total Fat
2g
2%
Saturated Fat
0g
1%
Sodium
3mg
0%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
1%
Total Sugars
0g
Protein
0g
Calcium
5mg
0%
Iron
0mg
1%
Potassium
12mg
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.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Dish Photos