INGREDIENTS:

• 1 packet of Diego’s Retail or Food Service White, Yellow, or Blue Corn Tortillas

• 4 cups of vegetable or canola oil (oil should be 8cm to 10cm deep, adjust according to pot/pan)

• Fine sea salt (or seasoning of your choice)

INSTRUCTIONS:

1. Prepare the Tortillas:

   • Cut the tortillas into strips of approximately 15cm in length.

   • Lay them out to dry for 30 minutes to 1 hour to ensure they are not moist.

2. Heat the Oil:

   • Heat the vegetable or canola oil in a small to medium pot to a temperature of 177°C to 180°C (using a thermometer to check the temperature).

3. Fry the Tortilla Strips:

   • Fry the strips in batches for 2-3 minutes, making sure there’s enough room for them to move around and not stick together.

   • Stir occasionally with a wide slotted spoon or tongs to ensure even cooking. The strips may curl up, which is perfectly fine.

4. Drain and Season:

   • Once golden and crispy, remove the tortilla strips gently from the oil and place them onto a paper towel-lined bowl or baking tray to drain excess oil.

   • Season with sea salt or your favorite seasoning while they are still warm. You may need to layer paper towels to absorb all excess oil.

5. Cool and Serve:

   • Once cooled or still warm, you can use the crispy strips as a topping for salads or soups in place of croutons. Add them just before serving for the best crunch.

   • If not eating immediately, store them in a sealed plastic bag or container and freeze for up to 1 month to retain crispness.

Tips:

• A glass candy thermometer is recommended for checking oil temperature and should be clipped onto the side of the pot for convenience.

• The tortilla strips will start to turn golden with white corn tortillas, more golden with yellow corn tortillas, and darker with blue corn tortillas.

Enjoy your crispy corn tortilla strips with your favorite dishes! 🌽