In article >,
koko > wrote:

> On Wed, 30 Dec 2009 09:08:02 -0800 (PST), Nancy2
> > wrote:

> >I watched the premiere of a new chef program on FTV last night - and a
> >killer chip (according to the chefs and the guests) was made by
> >quartering a tortilla, frying it in canola oil, and then sprinkling
> >them with seasoned salt. The chef referred to them as "crack chips,"
> >because they were so addictive. Everyone loved them.

> I saw that show and had to chuckle to myself. I do that all the time,
> and have for years. At first I thought I'd missed something that made
> them special.
> I also like to sprinkle them with powdered chili or any seasoning or
> spice blend that comes to mind.

Well, they *are* special. They are *fresh*. That makes all the
difference.

My brother puts chili powder on his fresh fried chips. Generally, if we
take the time to fry up some chips at my house, we make up some
guacamole, too.

--
Dan Abel
Petaluma, California USA