Cumin Tortillas

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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.

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