Instructions: Cut corn tortillas into pie shaped wedges and fry till they seem crispy, but NOT BROWN, in hot peanut oil in a deep fat fryer or fry pan, a few at a time. Drain on paper towels, lightly sprinkle with salt and place in very low heat oven to keep warm and dry out.

I tried this with a variety of tortillas, whole wheat, flour, blue corn, and got good results and compliments.

Back in the time when I was not so concerned with animal fats in my diet, I used to fry them in bacon fat. They are delicious this way too.

All of these salsa recipes taste better if prepared at least hour ahead of time and refrigerated.

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