BAKED TORTILLA CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
BAKED TORTILLA CHIPS
Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 26 g, Fat 4.1 g, Fiber 3.7 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 418 mg, Sugar 0.7 g
CRISPY TORTILLA CHIPS
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 72 chips
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place tortillas on a rimmed baking sheet and lightly brush with oil; season with salt. Transfer baking sheet to oven and bake, turning once, until crisp and golden, about 15 minutes.
HOMEMADE TORTILLA CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 36 chips
Number Of Ingredients 2
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.
NO-FRY TORTILLA CHIPS
Another Chet's Recipe - low-fat, low-sodium alternative to corn chips. I would suggest dipping in salsa or guacamole!! Yummy!
Provided by QueenQT26
Categories Lunch/Snacks
Time 20m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- Immerse tortillas one at a time in water. Let drain briefly, then lay flat.
- If desired, sprinkle tops lightly with salt.
- Cut each tortilla into 6 to 8 wedges.
- Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap.
- Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas.
- (Store in an airtight bag until ready to serve.).
Nutrition Facts : Calories 124.6, Fat 1.6, SaturatedFat 0.3, Sodium 25.7, Carbohydrate 25.5, Fiber 3.6, Sugar 0.5, Protein 3.3
HOMEMADE TORTILLA CHIPS
I make these homemade tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer plain, just sprinkle with salt after frying. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, mix salt and chili powder. Cut each tortilla into 4 wedges. In an electric skillet, heat 1 in. of oil to 350°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels., Transfer chips to a large bowl; sprinkle with salt mixture and gently toss to coat.
Nutrition Facts : Calories 183 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein.
LOW CARB AND SUPER FANTABULOUSLY CRISPY TORTILLA CHIPS TWO WAYS
For Carb Cravers - Make them one way for a dinner snack and another way for a dessert snack. They make up fast and you can re-use the fat. These helped me not miss munchies so much when I low carb. Make sure you read the tortilla packages to get the lowest net carbs so you can have a nice sized serving. The secret to success is to dress the chips while they are hot!
Provided by Secret Agent
Categories Lunch/Snacks
Time 20m
Yield 64 chips, 4 serving(s)
Number Of Ingredients 9
Steps:
- Have your toppings measured out and in brown paper bags ready to shake the chips inches.
- Get the Crisco hot in a cast iron pan. When it is sizzling add the chips and turn them when they blister and bubble and get a toasty brown. Just remember to work fast and don't walk away from the pan. Drain on brown paper bags or paper towels (the bags seem to work best for this). Do not cool. Put them into the seasoning bags as you cook them and give them a shake, coating all.
- Serve warm.
- OPTIONAL:.
- Make extras and serve with salsa, chopped olives and grated cheddar.
Nutrition Facts : Calories 1099.8, Fat 107.3, SaturatedFat 26.8, Sodium 1584.1, Carbohydrate 32.5, Fiber 2.9, Sugar 1.2, Protein 5.1
HOMEMADE TORTILLA CHIPS
Of course, you can buy tortilla chips at the store, but there are many good reasons to make your own. For one, they can support more toppings, since they're likely to be thicker. And you can control the level of salt and browning. This recipe allows you to bake or fry them: Frying results in the crispiest, snappiest crunch, while baking is incredibly easy. If you decide to fry, mind your stovetop heat, adjusting as needed so the chips turn golden in the same time it take them to crisp. The chips are delicious on their own, with salsa or guacamole, or in nachos, chilaquiles or migas. Keep the chips in a sealed container or bag and they will stay beautifully crisp for at least one week.
Provided by Pati Jinich
Categories snack, crackers and chips, finger foods
Time 1h
Yield 1 to 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Collect the tortillas into 2 tall stacks and cut into 6 even wedges. If frying your tortilla chips, proceed to Step 2. If baking your tortilla chips, proceed to Step 3.
- To fry your tortilla chips, line 2 large baking sheets with paper towels. Set aside. Fill a large cast-iron or other heavy skillet with about 1/2 inch vegetable oil (about 4 cups). Heat over medium until the oil reaches about 350 degrees and is hot but not smoking, 6 to 10 minutes. You can see if it's ready by dipping a tortilla wedge into the hot oil. It should bubble immediately and enthusiastically. Gently add enough tortilla wedges to fill the skillet in a single layer without crowding, and fry for about 1 minute per side, using a spider or a slotted spoon to flip them over, until lightly golden and crisp. (Do not allow them to brown too much or they will taste bitter.) Using the spider or slotted spoon, transfer the chips to the prepared baking sheets. Sprinkle immediately with salt, so it adheres to the glistening chips. Repeat until all chips are cooked, transferring cooled chips to a large bowl and replacing the paper towels as needed. (Let the remaining oil cool to room temperature, then strain and transfer to a bottle to reuse it for future deep frying.)
- To bake your tortilla chips, position racks in the upper and lower thirds of the oven and heat to 375 degrees. Brush 2 large baking sheets with oil or spray with cooking spray. Working in batches, scatter the tortilla wedges on top in a single layer without crowding too much. (The chips should barely overlap.) Lightly brush or spray the tops with oil or cooking spray. Bake for 15 to 20 minutes, remove from the oven, flip the chips and return to the oven, until lightly browned and crisp, another 15 minutes. Remove from the heat. Immediately sprinkle with salt to taste, so the salt will stick to the chips. Repeat with remaining chips.
More about "crispy tortilla chips food"
CRISPY CRUNCHY TORTILLA CHIPS | HUNGRY GIRL
From hungry-girl.com
Servings 2Calories 103 per servingCategory Recipes For Sides, Starters & Snacks
CRISPY HOMEMADE TORTILLA CHIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 38Calories 499 per servingCategory Side Dish, Snack, Appetizer
HOW TO MAKE CRISPY, DELICIOUS TORTILLA CHIPS AT HOME
From buzzfeed.com
Occupation Buzzfeed ContributorEstimated Reading Time 4 mins
30 RECIPES TO MAKE WITH LEFTOVER TORTILLA CHIPS - TASTE …
From tasteofhome.com
12 DELICIOUS RECIPES TO USE UP THAT BAG OF TORTILLA CHIPS
From hiplatina.com
THIN AND CRISPY TORTILLA CHIPS - MISSION FOODS
From missionfoods.com
LOW CARB KETO TORTILLA CHIPS RECIPE (CRISPY & EASY!)
From wholesomeyum.com
CRISPY BAKED HOMEMADE TORTILLA CHIPS - FUSS FREE …
From fussfreeflavours.com
HOW TO MAKE THE BEST HOMEMADE TORTILLA CHIPS - I AM …
From iamafoodblog.com
THE 10 BEST TORTILLA CHIPS OF 2022 - THE SPRUCE EATS
From thespruceeats.com
TORTILLA CHIPS CRISPY ROUNDS, 3 OZ BAG, 28/CARTON, SOLD AS 1 CARTON
From amazon.ca
Reviews 1
CRISPY, DELICIOUS HOMEMADE TORTILLA CHIPS - UNO CASA
From unocasa.com
AMAZON.CA: AONE PURCHASE - CHIPS & CRISPS / SNACK FOOD: GROCERY ...
From amazon.ca
BAKED TORTILLA CRISPS RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE CRISPY TORTILLA STRIPS - INQUIRING CHEF
From inquiringchef.com
HOW TO MAKE THE BEST TORTILLA CHIPS - THE TORTILLA CHANNEL
From thetortiliachannel.com
TORTILLA CHIPS SUBSTITUTE - 10 CRISPY & CRUNCHY IDEAS - FOODIOSITY
From foodiosity.com
EASY TORTILLA CHIPS (FRIED OR BAKED) - INSPIRED TASTE
From inspiredtaste.net
HOMEMADE TORTILLA CHIPS! - THE DISH ON HEALTHY
From thedishonhealthy.com
CRISPY TORTILLA CHIPS | CANADIAN LIVING
From canadianliving.com
HOMEMADE TORTILLA CHIPS - LIVE EAT LEARN
From liveeatlearn.com
HOW TO MAKE CRISPY HOMEMADE TORTILLA CHIPS - CHILI PEPPER …
From chilipeppermadness.com
FOOD THE SECRET OF CRISPY TORTILLA CHIPS
From mt.com
CRISPY AND THIN TORTILLA CHIPS | FRONTERA
From fronterafoods.com
AMAZON.CA: TORTILLA - CHIPS & CRISPS: GROCERY & GOURMET …
From amazon.ca
HOMEMADE TORTILLA CHIPS – MUST LOVE HOME
From mustlovehome.com
WARMED AND SPICED TORTILLA CHIPS - FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST STORE-BOUGHT TORTILLA CHIPS | ALLRECIPES
From allrecipes.com
HOW TO MAKE HOMEMADE TORTILLA CHIPS - PREPARE + NOURISH
From prepareandnourish.com
HOW TO KEEP RESTAURANT TORTILLA CHIPS FRESH? (4 LIFE HACKS)
From justrestaurantsupplies.com
CRISPY KETO TORTILLA CHIPS RECIPE | EASY TO MAKE JUST 2 INGREDIENTS
From greatfoodforall.com
CRISPY HOMEMADE TORTILLA CHIPS - MAKE AND TAKES
From makeandtakes.com
HOMEMADE TORTILLA CHIPS {QUICK + EASY!} | LIL' LUNA
From lilluna.com
SEA SALT THIN & CRISPY TORTILLA CHIPS - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
CRISPY KETO TORTILLA CHIPS (JUST LIKE JUANITAS!)
From ketofocus.com
CRISPY TORTILLA CHIPS - PREVENTION
From prevention.com
BAKED TORTILLA CHIPS RECIPE | DELIGHTFUL MOM FOOD
From delightfulmomfood.com
FLOUR TORTILLA CHIPS: BAKED FOR A LIGHT AND CRISPY SNACK
From stripedspatula.com
HOW TO MAKE HOMEMADE TORTILLA CHIPS | QUICK AND EASY
From mexicoinmykitchen.com
AIR FRYER TORTILLA CHIPS RECIPE (EASY & CRISPY) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love