When my husband and I traveled to Panama so I could work with Mayi Carles in person, her awesome husband made us homemade tortilla chips one night. Inspired by them, my husband cooked some for us tonight. We used them to make vegan and gluten-free nachos {recipe following tomorrow}.
Ingredients:
small corn tortillas
vegetable oil
sea salt for seasoning
Directions:
1. Heat the oil to 375 degrees in a large pot.
2. Cut the tortillas into quarters.
3. Fry the tortillas in the oil in small batches until light brown. Flip them once during the cooking process. They will get more golden as they dry.
4. Using a spider, remove the chips and place on a plate lined with paper towels to dry. Season immediately with sea salt.
Nice! I adore tortillas and nachos, you can use it with a great guacamole or picadillo.
If you fried a complet tortilla it’s called tostada and you can use it to make ‘tostadas de picadillo’ or ‘tostadas de cochinita pibil’. Oh my god! I know you will enjoy with it!!!!