Low Carb And Super Fantabulously Crispy Tortilla Chips Two Ways - cooking recipe

Ingredients

TO FRY
2 cups Crisco shortening, plain style
8 flour tortillas, high fiber, cut into 8 wedges each
Sweet Option
1/2 cup Splenda granular, artificial sweetener
1 tablespoon cinnamon
1 pinch salt
Savory Option
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne

Preparation

Have your toppings measured out and in brown paper bags ready to shake the chips inches.
Get the Crisco hot in a cast iron pan. When it is sizzling add the chips and turn them when they blister and bubble and get a toasty brown. Just remember to work fast and don't walk away from the pan. Drain on brown paper bags or paper towels (the bags seem to work best for this). Do not cool. Put them into the seasoning bags as you cook them and give them a shake, coating all.
Serve warm.
OPTIONAL:
Make extras and serve with salsa, chopped olives and grated cheddar.