Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- lard (traditional) or vegetable oil for deep-frying
- 12 corn tortillas, 6 or 8 inches in diameter
- salt to taste
Directions
Put enough oil to come to a depth of at least 1 inch in a large, deep skillet or saucepan.
The broader the vessel, the more of these you can cook at once, but the more oil you will use. (they cook very quickly, so don't worry if your pan is narrow)
Turn the heat to medium-high; you want the temperature to be at about 350°F when you start cooking.
Stack the tortillas and cut them, pie-like into 4 to 8 wedges.
Fry as many at once as you will fit without crowding, turning if necessary.
Total cooking time will be about 2 minutes; the chips should not brown, but just begin to darken in color.
Remove with a tongs or slotted spoon and drain on paper towels or paper bags.
Sprinkle with salt and serve hot or at room temperature.