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
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.
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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
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.
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.
A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS
Steps:
- Gather the ingredients.
- Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
- Spread tortilla chips in pan.
- Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
- Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.
Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g
HOMEMADE TORTILLA CHIPS
It's easy to make homemade tortilla and to serve with your favorite spreads and dips. I suggest using cooking spray for the chips instead of oil, explained below.
Provided by 91256487003925249820
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- For tortilla chips, cut tortillas of any size in half, then each half into wedges.
- Place onto a baking sheet.
- Spray or brush wedges lightly with vegetable oil or use non-stick cooking spray oil.
- Then sprinkle with salt. Adjust salt to your taste.
- Bake in a preheated 400 degree oven until crisp, about 5-7 minutes.
- Tortilla chips can be made in advance then cooled and stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 218.4, Fat 5.4, SaturatedFat 1.3, Sodium 677.8, Carbohydrate 36, Fiber 2.2, Sugar 1.3, Protein 5.8
NINJA FOODI AIR FRIED TORTILLA CHIPS
Ninja Foodi Air Fried Tortilla chips - small batch or large batch, its easy to make homemade chips just like a restaurant with just corn tortillas!
Provided by Trisha Haas - Salty Side Dish
Categories Air Fryer Ninja Foodi
Time 11m
Number Of Ingredients 3
Steps:
- Stack and cut 4 corn tortillas in quarters (leaving 16 individual pieces) - a pizza cutter works great.
- Spray Ninja Foodi Air Crisp basket with nonstick cooking spray.
- Place a single layer of tortillas on the bottom of the pan.
- Generously spray tortillas with nonstick cooking spray.
- Season with salt.
- Add a second layer of corn tortillas and spray generously with cooking spray.
- Season with salt.
- Set the Air Crisp Function to 350 degrees for 6 minutes.
- Check the chips halfway through and flip and mix carefully with tongs.
- When cooking is complete, check chips, and cook for an additional 1-2 minutes if needed.
- Remove from basket and repeat with additional chips until desired amount.
Nutrition Facts : ServingSize 1 g, Calories 3 kcal, Sodium 99 mg
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
GREEN TORTILLA CHIPS
Make and share this Green Tortilla Chips recipe from Food.com.
Provided by jonesies
Categories Low Cholesterol
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix together food color and water.
- With pastry brush, brush on color on both sides of the 5 1/2" white corn tortilla. Let dry for one hour.
- Slice into triangles and fry in hot vegetable oil. (or use your favorite method).
- Drain tortilla shells on paper towels, salt to taste.
- Serve with your favorite dip.
Nutrition Facts : Calories 174.4, Fat 2.3, SaturatedFat 0.4, Sodium 36.2, Carbohydrate 35.7, Fiber 5, Sugar 0.7, Protein 4.6
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 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.
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HOW TO MAKE THE BEST HOMEMADE TORTILLA CHIPS · I AM A …
From iamafoodblog.com
Cuisine MexicanCategory Side DishServings 4Total Time 10 mins
- Spread out the tortillas to dry them slightly. It’s best if you use old tortillas, but fresh work too, just lay them out for a bit.
- Heat up the oil in a deep, heavy bottomed pot over medium heat until it reaches 350°F. Make sure that the oil is only about 1-2 inches deep. Prepare a baking sheet with a wire rack or a plate lined with paper towels to drain the chips on.
- When the oil is hot, carefully drop the tortillas, in batches, into the oil and fry, stirring and flipping every so often until golden and crispy. Use a slotted spoon to scoop them out of the oil when lightly golden. You want to pull them out of the oil early as they’ll continue to brown slightly as they cool. Drain on the prepared baking sheet or plate and season generously with salt while still hot.
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- Fill a deep fryer or a large heavy bottomed pot with enough oil for the chips to easily float. About 2-3 inches. Using a deep-frying thermometer, preheat the oil to 350°F.
- Working in batches as needed, submerge the tortilla pieces in the oil trying to keep them from overlapping. Let them fry for 45-60 seconds or until the bottoms just start to brown on the edges. Use a metal slotted spoon or a kitchen spider to flip them. Fry an additional 45-60 seconds or until done.
- Remove the homemade tortilla chips from pot and allow the excess oil to drip off. Transfer to a baking sheet lined with paper towels and immediately season with salt. Add a spritz of fresh lime or lime juice as desired.
12 DELICIOUS RECIPES TO USE UP THAT BAG OF TORTILLA CHIPS
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Estimated Reading Time 3 mins
- Healthy Chicken Taco Casserole. This casserole is super easy to make AND will surely be enjoyed by the whole family.
- Grilled Shrimp on Tortilla Chips with Guacamole. You don’t need to make your own tortillas to enjoy this easy appetizer. Make it for your next fiesta!
- Spicy Black Bean Nachos with Salsa Verde Dipping Sauce. Nachos are a classic, and we couldn’t have a list of great tortilla chip recipes without them.
- Mushroom Tortilla Soup. Did you know that you can make a vegetarian-friendly version of the classic tortilla soup? You’re welcome!
- Frijoles Rancheros. These delicious beans will only be served with your favorite tortilla chips. Trust me on this one.
- Tortilla Chip Mexican Pizza. This Mexican pizza is probably like nothing you’ve ever seen, and you’ll love it anyway.
- Red Beef Pozole. This pozole just wouldn’t be the same if you didn’t serve it with the best tortilla chips.
- Tortilla Encrusted Chicken Tenders. Using tortilla chips in order to crust your chicken is a pretty genius way to make everyone happy.
- Roasted Butternut Squash Soup with Crispy Tortillas. Crispy tortillas, either strips or your leftover chips, are super delicious when they top this soup.
- Easy Key Lime Scallop Ceviche. You can’t have ceviche without the tortilla chips, amirite? Thankfully, this is the beginner’s recipe you’ve been waiting for.
HOW TO MAKE BAKED TORTILLA CHIPS - MOMSDISH
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5/5 (18)Total Time 20 minsCategory Appetizer, SnackCalories 103 per serving
- Lay them out on baking sheets, in a one layer. Sprinkle chips with salt. Bake at 350F for 5-10 minutes. Let it cool to a room temperature.
BAKED TORTILLA CHIPS - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 1Total Time 25 minsCategory SnackCalories 87 per serving
- Cut the tortillas into 6 or 8 even triangles (see video for reference). I like my chips a little bigger so I usually go with 6.
- Place the chips on the baking tray so that they’re close together but not overlapping. Spray each side of the tortilla triangles with cooking spray and then sprinkle one side with the salt and any other seasoning.
- Bake for 8 minutes and then flip all of the chips over. Bake for 8-10 more minutes or until the tops of the chips are *just* beginning to brown. They’ll be slightly pliable right out of the oven but as soon as they cool down, they get really crispy.
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- Preheat 1/4" inch of cooking oil in a wide frying pan. You will need 1 1/2 cups to 2 cups of oil depending on how wide your pan is.
- You will prepare the chips in batches. Place a single layer of tortilla pieces in the hot oil and cook until they are just turning golden brown.
- Remove as soon as they turn golden otherwise they will burn which happens very quickly. Continue frying batches until you have cooked all of the tortilla pieces.
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