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Recipe Categories : | Mexican
| Appetizers | MAIN
INDEX |
Related Recipes : | Chilaquiles
| Tortilla Soup |
Makes : 36 chips
Ingredients :
Preparation and Cooking Instructions :
- Stack the tortillas and slice through the stack to make 6 wedge cuts
- To cook without oil, preheat the oven to 400ºF. Separate the
tortilla wedges and arrange them, without overlapping, on a baking sheet.
Place in the oven and bake for 5 minutes. Turn and bake for 5 minutes
more, until toasted and crisp.
- To fry, pour oil into a heavy skillet to a depth of ¼".
Heat over high heat until the oil sizzles when you dip in the corner
of a tortilla wedge. Place as many wedges as will fit without overlapping
into the oil and fry until crisp, about 1½ minutes more, adjusting
the heat as you go to avoid the pieces from burning. Remove to paper
towels to drain. Continue until all the wedges are crisped.
- Salt to taste and serve right away or cool and store in an airtight
container for up to 2 weeks.
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