Ingredients:
8 corn tortillas
salad oil
Directions:
Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
Servings: 4
Time preparation: 0 min.
Time total: 2 min.