Recipes Appetizers and Snacks Cheese Nachos Recipes Fresh Tortilla Triangles 4.7 (39) 33 Reviews 5 Photos Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days. Submitted by USA WEEKEND columnist Pam Anderson Updated on October 7, 2022 Save Rate Print Share Close Add Photo 5 5 5 Servings: 32 Yield: 32 triangles Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups canola or other vegetable oil 8 (6 inch) corn tortillas, quartered Salt, to taste Directions Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately. Tips Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved. I Made It Print Nutrition Facts (per serving) 26 Calories 2g Fat 3g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 26 % Daily Value * Total Fat 2g 2% Saturated Fat 0g 1% Sodium 3mg 0% Total Carbohydrate 3g 1% Dietary Fiber 0g 1% Total Sugars 0g Protein 0g 1% Calcium 5mg 0% Iron 0mg 1% Potassium 12mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.