- 6 cups peanut oil
- 10 (8-inch) flour tortillas, cut into eighths
- 3 tablespoons cumin powder
- 2 tablespoons kosher salt
Heat oil in a large saucepan or fryer to 365 degrees F or until a piece of tortilla sizzles when immersed. Fry the tortillas in batches and fry until crisp, about 2 minutes, remove and drain on paper towels. Repeat with remaining tortillas. Mix together the cumin and salt in a small bowl. Season the chips with the cumin-salt mixture while still warm.
Recipe courtesy of Bobby Flay