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4 Serves
74 Mins
Cut the corn tortillas into quarters and roll each piece tightly into a thin tube shape, securing the edge with a tiny dab of water if necessary.
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MexicanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
105 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
133 mg / 4,700 mgSodium
532 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the vegetable oil in a deep-frying pot to 175°C.
Fry the rolled tortillas in batches until they are golden brown and crispy, then remove them using a slotted spoon and drain on paper towels.
In a large bowl, toss the hot fried snacks with chili-lime salt and chili powder until evenly coated.
Allow the snacks to cool completely before serving to ensure maximum crunch.
19
g76
g12
g
American
Ghanaian