Yield: 4 servings
|6||Tortillas; (6 to 8)|
|Oil for deep frying|
|4 tablespoons||Parmesan cheese; (optional)|
|½ teaspoon||Cayenne pepper; (optional)|
Cut the tortillas into quarters and then cut each quarter in half to form eight triangles (see diagram). Alternatively, corn tortillas can be cut into strips, 4 x 1cm (2 x ½ inch), but this is not advisable for wheat flour tortillas, which break too easily.
Heat the oil to the same temperature as for frying chips, about 200øC/ 400 øF.
Fry the pieces until they are light brown, stirring them occasionally and making sure all the tortillas brown evenly.
Drain them on absorbent paper and toss with the salt and parmesan and/or cayenne if required.
Serve cold, alone or with a dip such as Guacamole or Frijoles con Queso.
These chips also make a good garnish for Frijoles Refritos.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.