Corn Tortilla Chips Food

BAKED CORN TORTILLA CHIPS

Steps:

• Preheat the oven to 400 degrees
• Grab a bag of small yellow corn tortillas (estimate about 2 tortillas per person)
• Stack up 3-5 tortillas at a time and slice into 8ths using a sharp knife (cut in half and then into 8ths to create 8 small, chip-sized triangles per tortilla)
• Arrange the triangles on a parchment or foil-lined baking sheet (5 small corn tortillas cut into 8ths will fill a large-sized baking sheet making 40 chips per pan)
• Spray with cooking oil
• Add salt and spices
• Bake 8 to 10 minutes checking often as oven temperatures vary

CORN TORTILLA CHIPS(TOTOPOS) | MADE FROM SCRATCH

Steps:

• Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.
• Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough.
• Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
• Heat a deep pot or pan filled 1/3 with frying oil. Heat until 170C and turn the heat down completely. If you have a small fryer then use that instead. Keep monitoring the temperature as you don't want the oil above 180C.
• Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.
• Let it cool down slightly and serve.

CORN TORTILLAS AND CHIPS FROM SCRATCH

Steps:

• In a bowl mix the masa flour with salt. Add water and mix until a soft dough forms. If it feels a little dry, add a teaspoon of water at a time.
• Divide dough into approximately 16 equal balls weighing approximately 1.4 to 1.5 oz each. If you don't have a scale, just divide dough in half, then halve each half and repeat until you have 16 pieces. Roll them into balls and with a moist paper towel, cover them to keep the dough soft.
• Line each side of a tortilla press with plastic wrap. Place dough in the middle and press until ball is about 5 to 6 inches in diameter. *With my press, I did one press, then rotated the tortilla and pressed again because it seemed to press thinner on one side.
• Heat skillet or griddle on medium high heat. Carefully peel tortilla off of plastic and cook for about 50 seconds on each side. Cover them with a cloth napkin to keep them soft and warm.
• When cool, store tortillas in a plastic bag in the refridgerator for up to a week or freezer for a few months.

HOMEMADE TORTILLA CHIPS

Steps:

• Frying method:
• Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
• Baking method:
• Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.

HOMEMADE TORTILLA CHIPS

Steps:

• Mix all the ingredients together and knead until just smooth and round into a ball (about 4-5 minutes). Dust the dough with flour lightly then leave to rest for half an hour under a tea towel or cling film. This doesn't rise as there is no yeast but does need time for the gluten to begin to develop
• Split the dough into either six or eight equal pieces, depending on how big you want your tortillas. You can either do this by sight (chop the dough in half and so on) or, to get the tortillas as equal as possible, weigh the dough and work out the weight for an eighth or tenth of that total. Then weigh portions out accordingly
• Put your frying pan on the hob over a medium-high heat
• Flour your work surface and roll out a ball of dough thinly (about 1-2 mm thick) and to as close to a circle as possible. Don't worry if it's a wonky 'circle' as that's all part of the hand-made charm (please note these tortillas are a little more tricky to handle than normal flour tortillas and will need a little extra flour on your work surface to stop them sticking)
• Pop the tortilla on the frying pan and toast on the first side until it is getting dark brown but not burnt. This will only be a minute or even less so keep a keen eye on it. Flip over and repeat on the other side
• While the first tortilla is dry-frying roll out the next one, but bear in mind how quick they cook! Repeat until all tortillas are browned on both sides
• When the soft tortillas are made, cut them into eight wedges each
• Have a few sheets of paper towel ready. Also, have a small bowl ready and the salt and paprika to hand
• Pour a layer of oil into the same frying pan, to a few millimeters - it doesn't have to be a huge amount of oil
• Fry as many tortilla wedges at a time as you can fit in the frying pan - fry for about one minute on each side, flipping them over as they puff up a little and brown lightly. Take them out and place on the kitchen towel to get rid of any excess oil
• Immediately (while still hot) place them in the small bowl and sprinkle over a little salt and the smoked paprika, toss them so they are covered and set aside.
• Repeat steps 10 and 11 until all of the tortillas are fried and seasoned. Serve when they are cooled and have crisped up. They'll keep for a couple of days in an airtight container

CORN TORTILLA CHIPS RECIPE

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp.
• Remove from heat and drain on paper towels.
• Salt to taste while warm.

HOMEMADE CORN TORTILLA CHIPS

Steps:

• Use a pizza cutter and a cutting board to cut corn tortillas in six triangles. (see above for images)
• Heat oil in a heavy duty skillet over medium high heat. Wait until oil is heated before starting. You want your chip to begin frying immediately when you add your chip.
• Use tongs to drop triangles into hot oil.
• Heat for 30 seconds on one side and flip to heat another 15-20 seconds.
• Remove tortillas from pan and drain on a plate lined with paper towels.
• Sprinkle with sea salt immediately.
• Work in batches and repeat until all tortillas are cooked.
• Cool slightly before serving immediately or cool completely before storing in a resealable bag for up to 1 day.

HOMEMADE CORN TORTILLAS AND TORTILLA CHIPS

Steps:

• Mix the masa harina and salt in a bowl.
• Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
• Form into a ball and let sit for 30-60 minutes.
• Divide dough into 8 sections and roll into balls.
• Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
• Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
• Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
• Drop into a hot non-stick or cast iron pan.
• Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn't. flip it one more time.

NINJA FOODI AIR FRIED TORTILLA CHIPS

Steps:

• Stack and cut 4 corn tortillas in quarters (leaving 16 individual pieces) - a pizza cutter works great.
• Spray Ninja Foodi Air Crisp basket with nonstick cooking spray.
• Place a single layer of tortillas on the bottom of the pan.
• Generously spray tortillas with nonstick cooking spray.
• Season with salt.
• Add a second layer of corn tortillas and spray generously with cooking spray.
• Season with salt.
• Set the Air Crisp Function to 350 degrees for 6 minutes.
• Check the chips halfway through and flip and mix carefully with tongs.
• When cooking is complete, check chips, and cook for an additional 1-2 minutes if needed.
• Remove from basket and repeat with additional chips until desired amount.

CORN TORTILLA

Steps:

• Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it's too sticky add a little more masa harina, or, if it's too dry, add a drop more water.)
• Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.
• Flatten the balls of dough with your hands - alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.
• To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.
• Cook the tortillas for approximately one minute on each side, or until lightly coloured.

CORN TORTILLA CHIPS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

AIR FRYER TORTILLA CHIPS

Steps:

• Preheat air fryer to 350° Fahrenheit. Stack all 8 corn tortillas on cutting board, one tortilla on top of another. Use sharp knife to quarter tortillas, creating 4 wedge-shape tortilla chips from each tortilla.
• Spray air fryer basket lightly with olive oil. Place tortilla chips in air fryer basket, being careful not to overcrowd basket (cook in multiple batches if needed). Lightly spray tops of tortilla chips with olive oil and sprinkle coarse salt over.
• Place basket in air fryer. Cook chips at 350° Fahrenheit for 3 minutes. After 3 minutes, remove basket and use tongs to flip chips over. If desired, spray chips again and sprinkle more salt over. Return basket to air fryer and cook 2 to 3 additional minutes or until tortilla chips are crispy. Remove from air fryer and serve.

BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
• Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.