4 corn tortillas, taco size
2 c vegetable oil for frying
2 T sugar
1 t cinnamon
1 pint vanilla ice cream
1/2 c caramel topping
Heat oil over medium high heat to 350°. Cut tortillas into 8 wedges and fry in hot oil until brown and very crisp. Remove to paper towels to drain. Immediately sprinkle hot crisps with cinnamon and sugar. Allow to cool slightly.
While crisps are cooling, divide ice cream evenly between 4 bowls. Drizzle with caramel topping and garnish with crisps. Serve immediately. Serves 4.
