These chips have a restaurant flavor, not a "store bought" flavor, which I prefer (I fried them). The concept is really simple and so is the work, I just cut the tortiallas with a pizza cutter, fry about 10 at a time for about 20 to 30 seconds on each side, scoop them out and pat them off really well with paper towels. The corn tortillas that I buy sometimes bubble when I fry them and the tortilla separates or cracks really easily, so I just make sure to keep a slotted spoon nearby to smash down on the air bubbles for a few seconds. Salt them while they are still warm, but I think the chips taste better if they sit for a day sealed in a container or in a bowl with plastic wrap.
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These chips have a restaurant flavor, not a "store bought" flavor, which I prefer (I fried...