Recipe:

1. Preheat a deep fryer or a deep pot with oil to 180°C.

2. Cut tortillas into triangles by cutting into quarters or eights.

3. Place cut corn tortillas in batches into heated oil. Stir gently to ensure they cook evenly.

4. Using a slotted spoon, remove the cooked crispy corn tortilla chips from the oil when the colour is golden (not brown).

5. Drain off excess oil by placing chips on paper towel.

6. Lightly sprinkle with salt.

Tip: For a healthier version, bake corn tortilla instead of deep frying. Brush with oil, salt and bake at 180°C fan forced for 10 minutes or until golden and crispy. Goes great with a bowl of Diego's MexiSalsa Important to store chips in air tight container.

Ingredients:

• 1 pkt of Diego's GoMex white or yellow corn tortillas

• 350ml of canola oil

• Salt to taste