Totopos Caseros
Homemade seasoned corn tortilla chips
Equipment
- large cast-iron skillet
- large cookie sheet - to drain the fried chips
- paper towels - to drain the fried chips
- basket - for serving
Ingredients
- 10 corn tortillas - color of your choice
- 4 cups vegetable oil - about 1/4 inch of oil in the pan
- 1 tbsp Tex-Mex spice blend
Instructions
- Add ¼ inch vegetable oil to a large skillet, bring to 350℉.
- Cut a stack of 10 corn tortillas into quarters.
- Fry tortilla quarters in small batches, so as not to crowd. I do about 10 at a time. Fry for about 1 minute, then turn them over and fry another minute, or until tortillas start to brown.
- Remove tortillas to a cookie sheet lined with paper towels to drain excess oil. Repeat until all the chips are fried, then sprinkle the Tex-Mex spice blend onto the chips while they are still warm.
Notes
Serve with guacamole, nachos or salsa.
Nutrition
Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 204mg | Potassium: 130mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 56mg | Iron: 1mg
