In a cast iron skillet, heat the oil to the smoking point, then add the tortilla pieces and fry them. Turn them often, until they are crisp and evenly colored. Transfer chips to a towel-lined sheet pan. Drain the oil and lower the heat. Sprinkle the chili powder and salt over the tortilla pieces. Cook, 1 to 2 minutes, tossing constantly. Cool on paper towels to absorb any excess oil.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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