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.
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.
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
HERBED CHIPS
This is a nice version of healthier than from the store chips. I just made a test batch and found that vinegar creates a crunchier chip and you get all the flavor from the vinegar.
Provided by Ambervim
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Cut potatoes into VERY (less than 1/8" inch -- construction paper to cardboard) thin slices. Pat dry. Use a cotton kitchen towel and save a tree.
- Arrange in a single layer on silpat lined sheets (or coat w/oil).
- Combine spices in a small bowl.
- Bake for about 5 minutes. If doing 2 sheets in the same oven, you will probably have to rotate them.
- Spray with olive oil or vinegar. If you don't have one of those pump sprayers then just use a silicone brush to "paint" it on.
- Sprinkle spices on slices.
- Bake 5-10 more minutes or until golden brown.
- Cool on baking sheets. I find that loosening them with a thin spatula upside down is a good idea. Don't use tongs, they will crumble as you go.
- Serve with sour cream or a nice dip.
Nutrition Facts : Calories 105.9, Fat 3.5, SaturatedFat 0.5, Sodium 455.5, Carbohydrate 17.3, Fiber 2, Sugar 1.4, Protein 2.1
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