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FRIED TORTILLA CHIPS

Category:    Appetizers, Mexican, Vegetarian
Yield:4 servings
 
      8 ea Corn tortillas                      1 x  Salad oil
 
     Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.  Pour
  about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high
  to high heat.  When oil is hot enough to make a piece of tortilla sizzle,
  add tortilla pieces, a handful at a time, and stir to separate.
     Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon
  and drain on paper towels.
 

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