
• White corn tortillas, quartered
• Heat oil in pan (grapeseed oil is nice and light for frying, but Canola works fine, too). You know it's hot enough when you stick a toothpick in the oil and it bubbles around the stick.
• They fry up quickly on each side, transfer to a paper-towel lined plate and salt. They have the perfect crispy/chewiness!
Happy Summer!

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