TACO SPICE TORTILLA CHIPS

A Tom Douglas® Recipe

INGREDIENTS

• 3 cups canola oil
• 10 corn tortillas (each individual tortilla will make about 6 chips) 
• 2 tablespoons 'Rub with Love' Taco Spice 
• Kosher salt, to taste 
• Paper towels 

DIRECTIONS

1. Cut each tortilla into six triangle shaped wedges. 
2. Pour oil into a medium cast iron skillet. Pour enough oil to depth of 1-inch oil. 
3. Heat oil on medium-high heat.  Using a thermometer bring the heat to about 350 degrees. 
4. Place paper towels on large plate or sheet pan. 
5. Place a handful of tortilla triangles in the hot oil, be sure to not overcrowd pan so the chips do not overlap.  All sides should be coated in the oil.  Fry for about 3 minutes until the chips begin to lightly brown. 
6. Use tongs or metal slotted spoon to remove the chips from the oil to the paper-towel-lined plate. 
7. After chips on paper towel are dry, move to a large bowl. 
8. Get ready for the next batch and repeat cooking tortilla wedges. 
9. With all chips in the large bowl, sprinkle Taco Spice over all chips. 
10. Toss chips gently in bowl making sure chips are covered evenly with Taco Spice. 
11. Serve with Taco Spice Guacamole

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