• 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.

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Homemade Tortilla Crisps
Presto Tip:


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