bloomhealthDinner, decided.
Tortilla chips
Tortilla chips, from above
VegVeganMexico

Tortilla chips

Corn tortillas, hot oil and salt. Totopos, made the honest way.

25 minTime
4 gProtein each
mildSpice
Totopos2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
265kcalsame
4 gproteinsame
5 gfibresame
25minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Corn tortilla8 corn tortillas, a day old
Cooking oil (vegetable oil)about 750 ml for frying, about 3 tbsp absorbed
Salt½ tsp
Lemon½ lime or lemon

Method

4 steps
  1. 1Cut each tortilla into 6 wedges and spread them out for 10 minutes to dry a little.
  2. 2Heat the oil in a deep kadai, no more than half full, to 180°C.
  3. 3Fry a small handful at a time for 1 to 2 minutes, turning, until the bubbling slows. Never leave the oil.
  4. 4Drain on paper, salt at once and squeeze over a little lime.
Serve it like this

Pile into a basket lined with paper, with guacamole and pico de gallo alongside.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Tortilla chips: a bread or rice, a side, something to drink and something sweet.

On the side Guacamole10 min
On the side Pico de gallo10 min
On the side Salsa roja asada20 min
To drink Margarita5 min
To drink Agua de sandía8 min
Something sweet Churros con chocolate40 min
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