Homemade Tortilla Crisps
- Vegetable oil for frying*
- 12 (6-inch) flour tortillas, each cut into 8 wedges
- 1 tablespoon cumin
- 1 teaspoon kosher salt
Preheat oil in Presto® electric deep fryer. If using an adjustable thermostat deep fryer, set at 350°.
Working in batches, gently drop tortilla wedges into hot oil and cook until crispy and golden on both sides, turning as needed, about 1 1/2 minutes per side. Remove and drain on paper towels.
Combine cumin and salt in a small bowl, sprinkle over chips to taste. Serve hot.
PRESTO TIP: To keep chips warm while frying the remaining batches, place them on a baking pan in an oven preheated to 200°.
*Reference your deep fryer instruction folder for amount of oil needed.
Watch Chef Kevin Belton prepare Homemade Tortilla Crisps in this video.