Fresh Tortilla Triangles

Fresh Tortilla Triangles

29 Reviews 3 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 32 triangles

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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Reviews (29)

Rate This Recipe
Lillian
97

Lillian

This was very good!!!I brushed them with olive oil and baked them at 350 degrees for 15 minutes instead of frying.

LINDA MCLEAN
83

LINDA MCLEAN

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

JDVMD
68

JDVMD

Very easy and tasty. My daughter had to make something for her Spanish class and they went over very well with the kids.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 26 cal
  • 1%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 2.9 g
  • < 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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Corn Tortilla Chips

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