CHILI TORTILLA CHIPS
Provided by Ellie Krieger
Time 20m
Yield 72 chips
Number Of Ingredients 0
Steps:
- Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.
HOMEMADE BAKED TORTILLA CHIPS
Homemade baked tortilla chips that are very easy to make.
Provided by patrickL
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 10m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
- Bake in the preheated oven until golden and crisp, about 5 minutes.
Nutrition Facts : Calories 115 calories, Carbohydrate 18.9 g, Fat 2.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 178.1 mg
TORTILLA CHIP CHILAQUILES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
PARMESAN TORTILLA CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 37m
Yield about 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
- RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco
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.
HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA
Making your own chips and dips allows you to keep things healthy and will really impress
Provided by John Torode
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 15
Steps:
- To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
- To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
- For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.
Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
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.
TOASTED TORTILLA CHIPS
Make and share this Toasted Tortilla Chips recipe from Food.com.
Provided by pink cook
Categories Low Cholesterol
Time 23m
Yield 72 tortilla chips
Number Of Ingredients 2
Steps:
- Preheat oven to 400ºF. Cut each tortilla into 6 pieces. Spread half of the tortilla chips on a baking sheet.
- Bake in the preheated oven for 10 minutes.
- Remove from the oven, turn each tortilla chip over and return them to the oven for 3 more minutes.
- Remove from the baking sheet and let them cool. Repeat with remaining tortilla chips.
- NOTE: other method is to fry the tortilla pieces in hot oil in a fryer, drain and to absorb the excess of oil, place them on paper towels and sprinkle with salt when they are still hot.
Nutrition Facts : Calories 8.7, Fat 0.1, Sodium 1.8, Carbohydrate 1.8, Fiber 0.2, Protein 0.2
More about "garlic tortilla chips food"
HOMEMADE TORTILLA CHIPS WITH GARLIC …
From thecookierookie.com
4.3/5 (10)Total Time 28 minsCategory SnackCalories 90 per serving
- Bake for 10-15 minutes or until the chips are crispy. Broil for another 2-3 minutes to make them extra crispy (optional)
HOMEMADE TORTILLA CHIPS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TOSTITOS HINT OF ROASTED GARLIC FLAVOUR TORTILLA …
From tastyrewards.com
EASY TORTILLA CHIPS (FRIED OR BAKED)
From inspiredtaste.net
25 BEST RECIPES WITH TORTILLA CHIPS - INSANELY GOOD
From insanelygoodrecipes.com
PARMESAN GARLIC TORTILLA CHIPS. - HOW SWEET EATS
From howsweeteats.com
DORITOS TORTILLA CHIPS, ROARIN' RANCH FLAVORED - INSTACART.COM
From instacart.com
25 HOMEMADE DIPS FOR CHIPS | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE TORTILLA CHIPS (BAKED NOT FRIED!) - AVERIE COOKS
From averiecooks.com
CRISPY HOMEMADE TORTILLA CHIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE 5 BEST SUBSTITUTES FOR TORTILLA CHIPS | EATDELIGHTS
From eatdelights.com
TOSTITOS - TORTILLA CHIPS- HINT OF ROASTED GARLIC - SAVE-ON …
From saveonfoods.com
FLOUR TORTILLA CRISPS WITH GARLIC RECIPE - RECIPETIPS.COM
From recipetips.com
BAKED GARLIC TORTILLA CHIPS | IGA RECIPES
From iga.com.au
BEST TORTILLA CHIPS RECIPE – HOW TO MAKE HOMEMADE TORTILLA CHIPS
From thepioneerwoman.com
477 EASY AND TASTY GARLIC TORTILLA CHIPS RECIPES BY HOME …
From cookpad.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