To prepare for frying, pour vegetable oil into a Dutch oven or large, deep skillet to a depth of 1 inch. Over medium heat, bring the oil to a temperature of 375°. Using purchased 8-inch flour tortillas, you can make either chips or "bowls". For chips, cut the tortillas into wedges and fry several at a time, using a metal slotted spoon or pancake turner to hold the wedges under the oil for 1 to 2 minutes until they're crisp and lightly browned. For bowls, you will need an empty 16-ounce fruit or vegetable can (about 3 inches in diameter). Place one whole tortilla in the hot oil. Using tongs to hold the top of the can, press it down on the center of the tortilla, holding it against the bottom of the pan for 20 to 30 seconds until lightly browned. Drain chips or bowls on several layers of paper towels. Use chips with dips fill bowls with individual taco salads. For dessert, fill bowls with ice cream, drizzle with warm honey and sprinkle with cinnamon.
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