FLOUR TORTILLA CHIPS
This easy recipe for flour tortilla chips comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. Cut tortillas into 1-inch-wide strips; discard any leftover rounded end pieces. Alternatively, cut tortillas into 8 wedges. Place cut tortillas on a baking sheet and bake until crisp, 5 to 7 minutes.
FRIED FLOUR TORTILLA CHIPS
We first had these while on vacation in the Caribbean. After returning, I had to figure out how to make them. We now prefer these to store-bought corn tortilla chips.
Provided by Carole
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes.
- Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.9 g, Fat 8.2 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 445.2 mg, Sugar 1.3 g
LIME TORTILLA CHIPS
Steps:
- In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
- Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
- *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.
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 FLOUR TORTILLA CHIPS
Light, flaky, and crisp, seasoned with a variety of sweet and savory spices, Baked Flour Tortilla Chips are a satisfying low-guilt snack.
Provided by Amanda Biddle
Categories Snack
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Brush each side of a tortilla with about 1/2 teaspoon oil or melted butter. Sprinkle one or both sides of tortilla with seasoning of choice.* Using a sharp knife or pizza wheel, cut tortilla in half and then crosswise into 1-inch wide strips, or simply cut into 8-wedges, and place in a single layer on a parchment-lined baking sheet. Repeat with remaining tortillas.
- Bake until light golden brown and crisp 5-12 minutes (see note below), rotating pans halfway through if baking more than one at a time. Cool to room temperature. Baked chips keep well, stored in an airtight tin, for up to a week. (I find that the flavor and texture are actually best after a day or two.)
Nutrition Facts : Calories 121 kcal, Carbohydrate 15 g, Protein 2 g, Fat 5 g, Sodium 205 mg, Sugar 1 g, ServingSize 1 serving
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.
TORTILLA CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
EASY HOMEMADE TORTILLA CHIPS
Use these chips to top your tortilla soup, or use them for dipping in salsa or your favorite tortilla dip. They're very easy to make, but must be watched closely to keep from burning.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 18m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees.
- Lightly spray cookie sheet and set aside.
- Spray each tortilla shell lightly on each side; sprinkle lightly with popcorn salt.
- Using kitchen scissors (or knife), cut into one inch wide strips (if using for tortilla soup) or cut into wedges (if using to dip with).
- Put on cookie sheets in one layer, laying as close to each other as possible without overlapping.
- Bake at 425 degrees for just a few minutes (3 to 4 minutes watching closely for burning) till they turn a very light brown.
- Remove and enjoy hot or cold.
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
GARLIC TORTILLA CHIPS
Simple and delicious garlic chips created from flour tortillas. Great with all sorts of dips. I thought I found several very similar recipes on Zaar a couple of days ago, but I can't find them today no matter how I searched, so my apologies in advance for any overlap! Go figure!!
Provided by ninja
Categories Lunch/Snacks
Time 20m
Yield 64 chips
Number Of Ingredients 3
Steps:
- Cut each flour tortilla into 8 wedges. Coat one side of tortilla wedges with cooking spray; sprinkle garlic salt over the top.
- Arrange tortilla wedges on parchment-lined baking sheet. Bake in 350 degree Fahrenheit oven until crispy, about 10 minutes.
Nutrition Facts : Calories 21.8, Fat 0.5, SaturatedFat 0.1, Sodium 44.5, Carbohydrate 3.6, Fiber 0.2, Sugar 0.1, Protein 0.6
FRIED TORTILLA CHIPS
Make and share this Fried Tortilla Chips recipe from Food.com.
Provided by UnknownChef86
Categories Mexican
Time 2m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
- Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
- When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
- Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
HOMEMADE TORTILLA CHIPS
Make and share this Homemade Tortilla Chips recipe from Food.com.
Provided by Ruth Dearing
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- With a pastry brush, paint a very light coating of oil on one side of each tortilla.
- Stack the tortillas greased side up in an even pile.
- With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
- Separate the pieces and arrange them greased side up on a lightly oiled baking sheet.
- Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked.
Nutrition Facts : Calories 418.9, Fat 15.7, SaturatedFat 3, Sodium 731.4, Carbohydrate 59, Fiber 3.6, Sugar 2.2, Protein 9.5
HOMEMADE TORTILLA CHIPS
Homemade tortilla chips are not like the ones that come in pre-packed bags - these are crisper, denser and satisfying to make yourself.
Provided by scarletclark
Time 35m
Yield Makes about 48 tortilla wedges
Number Of Ingredients 19
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
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.
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