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Fresh Tortilla Triangles

Fresh Tortilla Triangles

USA WEEKEND columnist Pam Anderson

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 {{adjustedServings}} servings

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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

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

Lillian
99

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
83

LINDA MCLEAN

4/12/2005

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

JDVMD
68

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.

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