INGREDIENTS

INSTRUCTIONS

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 1/2 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 200  øC/  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.

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”

Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 4.4mg
Sodium: 1678.3mg
Potassium: 108.9mg
Carbohydrates: 33.1g
Fiber: 1.5g
Sugar: 2.9g
Protein: 7.1g