TORTILLA CHIPS
48 to 72 chips
I. FRIED
Cut into quarters or sixths:
- 12 corn tortillas
Heat to 300°F in a medium skillet:
- ½ inch vegetable oil or lard
Add as many tortilla wedges as will fit in a single layer and fry, turning once, until the chips stop bubbling and are golden on both sides, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels to drain. Repeat with the remaining tortillas. Sprinkle immediately with:
- Salt
II. BAKED
Preheat the oven to 400°F. Lightly brush one side of:
- 12 corn tortillas
with:
- Vegetable oil
Cut the tortillas into quarters or sixths. Place the pieces on a baking sheet, oiled side up, and lightly sprinkle with:
- Salt
Bake until browned and crisp, 10 to 12 minutes. Let cool completely.