-
-
My review
Fresh Tortilla Triangles
USA WEEKEND columnist Pam Anderson
"Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days."
Added to shopping list.
Go to shopping list.
Ingredients
servings 26 calsOriginal recipe yields 32 servings (32 triangles)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 26 calories; 1.6 g fat; 2.9 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3238 Ratings
-
-
-
-
-
Most helpful positive review
7/28/2008
This was very good!!!I brushed them with olive oil and baked them at 350 degrees for 15 minutes instead of frying.
Most helpful critical review
8/26/2011
I followed the directions exactly, but my corn chips seemed to be too crispy or too chewy. Plus, they had almost no flavor. I used to work in a Mexican restaurant and we used to make them exactl...
Most helpful
Most positive
Least positive
Newest
7/28/2008
This was very good!!!I brushed them with olive oil and baked them at 350 degrees for 15 minutes instead of frying.
4/12/2005
These are so yummy and go great with chile. I also sprinkled the chips with various seasonings.
4/16/2005
Very easy and tasty. My daughter had to make something for her Spanish class and they went over very well with the kids.
3/7/2005
Super easy to make and so much better than the bagged stuff!
11/6/2005
Really easy and pretty good. Recommend trying this. Don't know if it will replace store bought chips but its close!
4/18/2011
Excellent recipe! I cut the tortillas with a pizza cutter which made it easy and gave the chips a uniform shape. I seasoned them with a mix of salt, cumin and chili powder. These are fabulous wa...
1/5/2006
Super easy and super good! I have to agree that it's better than the bagged stuff!
6/18/2008
I tried this recipe to use up flour tortillas I had. After I cooked the tortillas I sprinkled cinnamon and sugar on them and made cinnamon chips like a local mexican place we have here. Just mak...
2/5/2011
I've been making chips like this for years and people ALWAYS rave about them! My husband calls them "stupid good" lol My tried and true tricks are... 1. Canola oil (vs. veg oil) makes them muc...