FRIED TORTILLA CHIPS
- 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.
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