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Ingredientes
- 6 x Tortillas, (6 to 8)
- Â Â Oil for deep frying
- 2 tsp Salt
- 4 Tbsp. Parmesan cheese, (optional)
- 1/2 tsp Cayenne pepper, (optional)
Direcciones
- Cut the tortillas into quarters and then cut each quarter in half to create eight triangles (see diagram). Alternatively, corn tortillas can be cut into strips, 4 x 1cm (2 x 1/2 inch), but this is not advisable for wheat flour tortillas, that break too easily.
- Heat the oil to the same temperature as for frying chips, about 200 C/ 400 F.
- Fry the pcs till they are light brown, stirring them occasionally and making sure all the tortillas brown proportionately.
- Drain them on absorbent paper and toss with the salt and parmesan and/or possibly cayenne if required.
- Serve cool, alone or possibly with a dip such as Guacamole or possibly Frijoles con Queso.
- These chips also make a good garnish for Frijoles Refritos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 53 | 22% |
| Total Fat 5.92g | 7% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1525mg | 64% |
| Potassium 154mg | 4% |
| Total Carbs 40.65g | 11% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.24g | 1% |
| Protein 7.83g | 13% |
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