Fresh Tortilla Triangles

Fresh Tortilla Triangles

31
USA WEEKEND columnist Pam Anderson 0

"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."

Ingredients {{adjustedServings}} servings 26 cals

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. 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.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 31

  1. 36 Ratings

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Lillian
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.

LINDA MCLEAN
4/12/2005

These are so yummy and go great with chile. I also sprinkled the chips with various seasonings.

JDVMD
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.