• 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.

Adapted from Homemade Tortilla Crisps recipe in Chef Kevin Belton’s Big Flavors of New Orleans cookbook.

Click here for more information on the Presto® Electric Pressure Cooker Plus.
Click here for more information on our line of quality Presto® Deep Fryers.

Homemade Tortilla Crisps
Presto Tip:

Watch Chef Kevin Belton prepare Homemade Tortilla Crisps in this video.