Homemade Corn Chips Food

DELICIOUS BAKED CORN CHIPS

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.

CRAZY-GOOD CORN CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles.
• Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet.
• Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt.
• Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time.
• Serve with salsa for dipping, if using. Enjoy!

HOMEMADE TORTILLA CHIPS

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.

CORN CHIPS FROM SCRATCH

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.

TORTILLA CHIPS

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.

CORN TORTILLA CHIPS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

HOMEMADE CORN CHIPS RECIPE

Steps:

• To begin making this corn chips recipe, first mix your cornmeal and flour together.
• Add the oil and mix well.
• Add enough water to make a paste, but keep it on the drier side and mix well.
• When the paste forms a dough, sprinkle some cornmeal on a cutting board and roll out the dough. Sprinkle the dough every so often to keep it from sticking. Roll out as thin as you like. I like mine a bit thicker so they will hold on to dips without breaking.
• Cut to the size you want and place it on a greased baking sheet.
• Bake for about 10-15 minutes at 375°F. Keep an eye on them as thinner chips can get done and burn much faster than thicker ones.

CORN CHIP PIE

Steps:

• Take corn chips out of bag (or and open bag and leave chips in).
• Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
• Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

HOMEMADE CORN CHIPS

Steps:

• Mix the masa flour & salt in a small bowl and add 1/2 cup of hot water. Stir together until a dough forms. Add more water if necessary to make a dough that is not sticky but is not too crumbly.
• Cover with a tea towel and let the dough rest for 2 hours.
• Split the dough into 8 pieces and roll into balls.
• Take a dough ball and place it between 2 pieces of baking paper. Using a flat plate or a cake tin (anything with a flat bottom) press down on the ball to flatten it, or use a tortilla press if you have one.
• Using a rolling pin, finish rolling out the tortilla until it is super thin and about 6 inches across.
• Repeat with all dough balls.
• Heat a frying pan over a medium-high heat.
• Cook tortillas for 1 minute on each side - they will start to curl up around the edges on the first side and will slightly char and puff up on the second side.
• Repeat with remaining tortillas.
• Preheat the oven to 200 degrees C.
• Lightly brush both sides of the tortillas with oil (no need to let them cool down) and sprinkle with salt. Cut into triangles.
• Bake for 5 minutes, remove from oven and flip over before baking for another 5 minutes, keeping an eye on them to make sure they don't burn.
• Remove from oven and allow to cool.
• Store in an airtight container.

HOMEMADE CORN TORTILLA CHIPS

Steps:

• Use a pizza cutter and a cutting board to cut corn tortillas in six triangles. (see above for images)
• Heat oil in a heavy duty skillet over medium high heat. Wait until oil is heated before starting. You want your chip to begin frying immediately when you add your chip.
• Use tongs to drop triangles into hot oil.
• Heat for 30 seconds on one side and flip to heat another 15-20 seconds.
• Remove tortillas from pan and drain on a plate lined with paper towels.
• Sprinkle with sea salt immediately.
• Work in batches and repeat until all tortillas are cooked.
• Cool slightly before serving immediately or cool completely before storing in a resealable bag for up to 1 day.

HOMEMADE CHIPS

Steps:

• In a large container, combine the vinegar, kosher salt, sugar and 2 cups water. Whisk or shake to combine. Toss in the potatoes and refrigerate for 24 hours.
• In a large wide pot, heat the oil for deep frying to 350 degrees F.
• Remove the potatoes from the vinegar solution and gently pat dry to remove any excess water.
• Set up a sheet tray lined with paper towels to land the chips on when they come out of the oil.
• Working in batches, fry the potatoes until they are brown and crispy. Be careful not to overcrowd the oil, overcrowding will result in greasy limp chips rather than crispy crunchy ones.
• When the chips come out of the oil, land them on the paper towel setup and give them a sprinkey dink of salt. Let cool and then store them in an airtight container (if you don't eat them all at once!).

CORN CHIPS WITH BITS

Steps:

• Mix the beans and Tabasco sauce together.
• Place a teaspoon of the bean mixture on each corn chip.
• Sprinkle the cheese over top and cook under a hot grill (broiler) for 1-2 minutes until cheese is melted and golden.

HOMEMADE CORN TORTILLAS

Steps:

• In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
• Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
• Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
• Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

HOMEMADE TORTILLA CHIPS

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.

HOMEMADE TORTILLA CHIPS

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 CORN TORTILLAS AND TORTILLA CHIPS

Steps:

• Mix the masa harina and salt in a bowl.
• Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
• Form into a ball and let sit for 30-60 minutes.
• Divide dough into 8 sections and roll into balls.
• Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
• Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
• Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
• Drop into a hot non-stick or cast iron pan.
• Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn't. flip it one more time.

CHILI CORN CHIPS

Steps:

• Preheat oven to 400 degrees F.
• In cup, mix cumin, chili powder, and salt.
• Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
• Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
• Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
• If not serving right away, store in tightly covered container.
• Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).

HOMEMADE TORTILLA CHIPS

Steps:

• Heat oil in heavy pot.
• While waiting, stack tortillas in an even pile. With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
• When oil is very hot, drop tortilla triangles in oil a few at a time. Fry for 2-3 minutes or until turn lightly brown and crisp.
• Place in colander and sprinkle salt over chips. Shake lightly.

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD

Steps:

• Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
• Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
• Cut each tortilla into 4 equal wedge pieces.
• Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
• Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
• Let cool for 5-10 minutes prior to eating.
• Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.

BAKED TORTILLA CHIPS

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.