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.
CORN CHIPS FROM SCRATCH
I was looking on the Zaar for this recipe, but suprisingly, only found recipe for corn chips using corn tortillas. Found this somewhere else online..
Provided by Joodie
Categories Lunch/Snacks
Time 15m
Yield 30 chips, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl.
- Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
- Spread dough out evenly and thinly across pan.
- You may scored the dough into chip shapes or leave it whole and break it up later.
- Bake for 10 minutes at 400 degrees.
- Allow to cool on pan and break apart.
Nutrition Facts : Calories 561.9, Fat 18, SaturatedFat 2.4, Sodium 1209, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9
CORN TORTILLAS
Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time."
Provided by Roosie
Categories Breads
Time 1h35m
Yield 16 tortillas, 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour and salt, then add warm water.
- Knead until a soft dough forms, adding more water or flour as needed.
- Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
- Divide dough into about 16 balls, about 1/2-inch in diameter each.
- Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press (available at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]).
- If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
- If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
- Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
- Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
- Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
- Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
- The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.
DELICIOUS BAKED CORN CHIPS
Who wants fried junk food in a bag from the store? These corn chips are warm, crunchy, and kicky. Try them with guacamole, salsa, or as nachos.
Provided by dasunrisin
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 19m
Yield 6
Number Of Ingredients 5
Steps:
- Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
- Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
- Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 23.8 g, Fat 6.3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 480.9 mg, Sugar 0.5 g
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
CORN TORTILLA CHIPS
Light but crunchy and better than store bought. The taste does depend on the oil you use. I prefer coconut or canola oil.
Provided by makhubbard somewher
Categories Low Cholesterol
Time 30m
Yield 100 chips, 4 serving(s)
Number Of Ingredients 2
Steps:
- Add oil according to directions of the deep fryer and let it heat up until you drop a tortilla in and it starts to bubble.
- if you do not have a deep fryer use a heavy skillet on the stove top.
- Cut tortilla in 1/8th pie shape.
- Add to oil and fry until they are a light golden brown.
- If you cook on the stove top you may need to flip them over until golden brown on both sides.
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- Stack all of the tortillas on top of each other and, using a long knife, cut them into sixths to make little triangles (cut them like you would cut a pizza).
- Bake for 7-12 minutes and check them. If they are still bendable or soft in the middle, bake another 2-5 minutes. They will continue to crisp up a little after they’re done baking, but they should be firm straight out of the oven.
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