Ingredients:
- kosher salt and freshly ground black pepper , to taste
- tortilla chips , recipe follows
- twelve 6-inch corn tortillas (preferably white)
Directions:
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
- Yield: 4 to 6 servings
- Copyright 2001 Television Food Network, GP. All rights reserved
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.39 Kcal (169 kJ) | ||
| Calories from fat | 1.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Sodium | 14.6mg | 1% | |
| Potassium | 493.78mg | 11% | |
| Total Carbs | 8.67g | 3% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 47.1mg | 79% | |
| Iron | 1.5mg | 8% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 27 Kcal (113 kJ) | ||
| Calories from fat | 1.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 9.76mg | 1% | |
| Potassium | 330.07mg | 11% | |
| Total Carbs | 5.8g | 3% | |
| Sugars | 3.24g | 19% | |
| Dietary Fiber | 1.41g | 8% | |
| Protein | 1.5g | 5% | |
| Vitamin C | 31.5mg | 79% | |
| Iron | 1mg | 8% | |
| Calcium | 41.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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