Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Cilantro Dressing- Simple
Fiesta Cobb Salad
© Lillys-Table.com Photo of Tortilla Crisps
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Tortilla Crisps

from Fiesta Cobb Salad, the Week of August 4, 2013.
View the previous or next recipe for this meal.

Strips of tortilla are tossed in hot oil to become a quick chip perfect for crumbling on top of your favorite dishes that need a crispy carb.

Ingredients

  • 2 corn tortillas
  • 1 tablespoon vegetable oil (high heat)
  • ¼ teaspoon salt

Serving Size: 2 People

Share

 

Preparation Instructions

Cut the tortillas in half and stack up. Slice into strips.

Heat the oil over medium heat. Test to see if it is hot by dipping in a tortilla. When it sizzles it is ready.

Spread the tortillas in the pan. Sear briefly. Toss and sear on the other side until crisp golden.

Remove from the pan and place on a splatter screen or towel to drip off any excess grease.

Sprinkle with salt. Serve hot or room temperature.