Continuing our informal Cinco De Mayo brings us to Nacho Chips. In the past we’ve made our own tortillia shells. It isn’t hard, just time consuming. To speed things up a bit, we’re using store bought tortillia shells today.
Simply divide the tortilla shell into sixths or eights and deep fry two or three at a time a minute or so.
Leave to dry on paper towel or a clean dish towel sprinkling lightly with salt when you do.
Dip in salsa or top with your favourite nacho ingredients. Warm in oven or microwave until cheese is oozy.