- Vegetable oil for frying*
- 12 (6-inch) flour tortillas, each cut into 8 wedges
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
Preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 350°.
Fry a few wedges at a time for about 1 1/2 minutes on each side. Drain on paper towels.
Mix cumin and salt in a small bowl, sprinkle over chips to taste. Serve hot. 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.
Note: Pair with Garlic Hummus recipe for a delicious appetizer.
Adapted from Homemade Tortilla Crisps recipe in Chef Kevin Belton’s Big Flavors of New Orleans cookbook
Watch Chef Kevin Belton prepare Garlic Hummus and Tortilla Crisps in this video.