Sunflower Tortilla Chips
Recipe provided by @TheRogueBrusselSprout
- Cut several corn tortillas into 6-8 wedges each, using a sharp knife or pizza slicer.
- Using Kuleana® Sunflower Oil, toast the chips in a very generously-oiled skillet over medium/high heat until crisp and browned.
- Flip and toast the other side.
- As soon as the chips are done, salt both sides generously.
- Work in batches as needed, since each chip needs full contact with the skillet.
- Set completed chips on a cooling rack so they stay crisp.
- Enjoy while they're still hot! Ideally with a very large bowl of guacamole or a burrito bowl as shown here!
