Ingredients

8 each corn tortillas
1 salad oil

Cooking Instructions

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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)