Fried Tortilla Chips
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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. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (384g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 837 | ||
| Calories from Fat: 98 (12%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.9g | 15 % | |
| Saturated Fat 1.7g | 9 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 5.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 172.8mg | 6 % | |
| Potassium 714.2mg | 19 % | |
| Total Carbohydrate 171.4g | 50 % | |
| Dietary Fiber 24.2g | 97 % | |
| Sugars, other 147.2g | ||
| Protein 21.9g | 31 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 837
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