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  Added: Apr 11, 2006  •  Visited (780)  •  Print version Print this recipe (67)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Deep-Fried Corn Chips
What You Need:
  • Vegetable oil for deep frying
  • Corn tortillas, thoroughly defrosted if frozen
  • Salt

  • How To Cook:
    1. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.

    2. Cut the tortillas into 1- or 2-inch pieces with a sharp knife, or tear them apart with your fingers.

    3. Deep-fry the tortilla pieces, 5 or 10 at a time depending on their size, turning them about with a slotted spoon for about a minute, or until they are crisp and brown on all sides.

    4. As they are fried, transfer the tostaditas to paper towels to drain. When all the tostaditas are deep-fried and drained, sprinkle them lightly with salt.

    5. Serve the tostaditas as a snack or as an accompaniment to chile con queso or guacamole.Tightly covered, the tostaditas can safely be kept for 2 or 3 weeks.
     This recipe is also available in:
    Cuisine ╗ Americas ╗ Mexican
    Main Ingredient ╗ Corn Tortillas
    Dish ╗ Appetizers


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