And they might be so good that you swear never to buy a bag from the store again. Bliss!
To make, cut corn tortillas into 6 wedges each. Heat an inch or so of canola oil in a smallish saucepan. Carefully drop wedges into the oil without crowding. I did 4 wedges at a time. Use tongs to flip the wedges as they brown, and cook until crisp and well browned on both sides. Remove wedges from oil to a paper towel lined baking sheet. Sprinkle with salt immediately. Serve with salsa.
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