Brown Rice Tortilla Chips
makes 16 chips
My favorite snacks are crunchy and salty. I love a good corn chip, but lately I've been frying up my stale brown rice tortillas into snappy triangles of crispy goodness.
Read more about this recipe at Karina's Kitchen.
2 brown rice tortillas (Trader Joe's Brown Rice Tortilla Wraps)
Extra light olive oil
Sea salt
prep: 15 minutes
total: 15 minutes
pizza cutter
medium, deep-sided heavy skillet
tongs
paper towels
1. Using a pizza cutter, slice the round tortillas into triangles.
2. Pour about 1/2 inch of light olive oil into skillet and heat over medium heat.
3. When the oil is hot, drop in as many triangles as you can loosely fit into the skillet. Lay out some paper towels for draining.
4. Using tongs to turn over the chips, fry on both sides until they are golden and crisp (they will crisp up more as they cool). Using tongs, lift the chips out of the oil and drain on paper towels. Salt lightly on both sides while they're still hot.
5. Continue with the remaining triangles until you're done frying them all. If you need to add more oil, add a little at a time.
