heat oil in a large pot to 375. cut corn tortillas
into large wedges. fry wedges in batches for 2-3
mins, until golden and crispy remove chips with a
slotted spoon; drain on paper towels.
season chips with salt as soon as the come out of
the fryer.
Serving
Suggestions
serve with the San Marzano 'quick' Salsa
Originally Submitted
6/5/2010
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