• 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

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Tortilla Crisps
Presto Tip:

Watch Chef Kevin Belton prepare Garlic Hummus and Tortilla Crisps in this video.