Recipe courtesy of Gina Neely and Pat Neely
Episode: La Vida Memphis
Total:
20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Salsa:
Chips:

Directions

Add all salsa ingredients to a bowl and toss.

For the chips:

Preheat peanut oil in a deep-fryer to 350 degrees F.

Mix the salt and chipotle powder together in a small bowl.

Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

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