This simple recipe for sweet fried tortilla chips comes from Padma Lakshmi, the host of Bravo’s “Top Chef” and author of “Tangy Tart Hot & Sweet,” a cookbook in which brash, flavorful combinations rule.
Start to finish: 20 minutes
Servings: 6 to 8
1 teaspoon cinnamon
2 teaspoons sugar
Eight 8-inch flour tortillas
Canola oil, for frying
In a small bowl, stir together the cinnamon and sugar. Set aside.
Cut each tortilla into six equal wedges.
In a large, deep skillet, heat about 1 inch of oil over medium until it shimmers. While the oil heats, line a dinner plate with several layers of paper towels.
In batches, place the tortilla wedges in the oil and fry for 30 second per side, or until golden brown. Use tongs or a slotted spoon to transfer the chips to the paper towels and let them drain for 20 to 30 seconds.
Place the still warm chips in a brown paper lunch bag. Add several pinches of the cinnamon and sugar mix, then close the roll and shake to coat the chips. Pour the chip onto a serving plate and repeat with remaining ingredients.