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Tortilla Scoops
These really easy chips are great with salsa, guacamole, or other dips. They are more flavorful than traditional tortilla chips, and are wonderful served as a nacho base. The mixture of spices is really to taste and depends on what you are going to be using the chips for. There are no measurements because it is actually best to just shake the spices directly onto the hot chips for the best and most even coverage.
12 6-inch corn tortillas
Vegetable oil
Salt
Cayenne pepper
Paprika
Garlic powder
Cut each tortilla into six wedges. Fry the tortillas in small batches at about 350 degrees, turning frequently until crisp. Quickly remove the crisps and drain on paper towels. Season as desired. Can be made up to two days ahead of time.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
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