Out of all snacky possibilities, crunchy is my favorite. I still had quite a few tortillas left over from making enchiladas last night. One of my favorite ways to use up leftover tortillas is to fry them up and make tortilla chips!
I stacked them all up and sliced them into 6 pieces with a knife. They aren’t huge, but are rather cute mini tortilla triangles, and thicker than store bought tortilla chips as well.
Heat the deep fryer up to around 350-375 F and let them cook for a few minutes. The first minute will be very steamy, as all that water is cooking off and evaporating. Crisp, my crunchy little triangles of corms!
Drain them on a paper towel and salt generously. I love it when some of them puff up, so you bite through a teensy thin layer before getting the crunchy thick layer.
Mmm, golden delicious tortilla chips. These retained heat for quite a while. While I probably could wolf down 7-8 tortillas worth of chips, I stopped about halfway thorough and put them in a baggie.