Stack all 8 tortillas and with a sharp knife cut straight down the center, pressing your knife straight down to the bottom of the stack with one motion or cut into wedge shapes. In a medium size heavy bottom pan add about an inch of oil, heat over medium-high heat. Once oil is hot, slide several tortilla wedges and gently flip over one to two times or until golden brown and crispy, approximately 1 minute per batch. Remove from oil and place on a plate that has been lined with a paper towel. Season with salt and paprika (optional) to taste.
Makes: 16-24 chips depending on how you cut them
Season these chips to your liking, experiment with your favorite spices!
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