Praline Cinnamon Tortilla Chips Food

CINNAMON TORTILLA CHIPS

Steps:

• Brush butter over the entire top of one tortilla.
• Sprinkle generously with cinnamon sugar.
• Cut into 8ths.
• Put onto a cookie sheet and bake at 350 degrees till light brown (not to dark).
• Approximately 8 to 10 minutes.

BAKED CINNAMON TORTILLA CHIPS

Steps:

• Wash hands with soap and water.
• Preheat the oven to 350 °F.
• Brush top of tortillas with melted butter/margarine or spray with cooking spray.
• Combine cinnamon and sugar in a small bowl. Sprinkle each tortilla lightly with the cinnamon mixture.
• Cut each tortilla into wedges or strips. Arrange the pieces in a single layer on a baking sheet.
• Bake until the edges are dry and crispy, 8 to 12 minutes. Watch closely to avoid burning. Chips will crisp more as they cool.
• Allow to cool and remove from pan.
• Store leftovers in a closed bag or container.

PRALINE CINNAMON TORTILLA CHIPS

Steps:

• Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
• Pour canola oil into a separate bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
• Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a large skillet melt 1 tablespoon butter over medium high heat. Add 1 uncooked flour tortilla and cook until bubbly and starting to brown. Flip tortilla over and brown the other side.
• In a small bowl mix together granulated sugar and cinnamon. Sprinkle cooked tortilla with cinnamon sugar mixture. Top with additional toppings if desired and serve.
• Repeat step 1 with remaining butter and tortillas. Sprinkle with remaining cinnamon sugar mixture and top with desired toppings.

CINNAMON SUGAR TORTILLA CRISPS

Steps:

• Preheat oven to 350F/180C.
• Spread butter onto each tortilla, like you are buttering toast. Alternatively, melt the butter and brush onto tortillas.
• Sprinkle generously with cinnamon sugar.
• Stack the tortillas, then cut into strips, or triangles.
• Spread in a single layer on a baking tray (3 tortillas should almost perfectly fit).
• Bake for 5 to 8 minutes until golden and crisp.
• Eat warm or at room temperature.

CINNAMON CHIPS

Steps:

• Preheat oven to 350*F
• Cover cookie sheet with parchment paper or non-stick foil for easy cleanup.
• Combine sugar and cinnamon in a small bowl until well mixed. Set aside.
• Lay a tortilla onto your work space.
• Spread a thin layer of butter over one side tortilla.
• Sprinkle cinnamon sugar generously over tortilla.
• Using a pizza cutter or sharp knife, cut tortillas into 8 slices, like you would a pizza.
• Continue with remaining tortillas.
• Once oven is preheated, place tortillas on cookie sheet and cook tortillas for 8 minutes or until edges start to turn golden.
• DO NOT OVER COOK! These will go from perfect to burnt very quickly so keep an eye on them.
• Once cooled, remove from cookie sheet and place in bowl.
• Serve with favorite fruit salsa or dessert dip.

CINNAMON PRALINE ICE CREAM

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

CINNAMON TORTILLA CHIPS

Steps:

• Peheat your oven to 350°.
• Cut your street taco sized tortillas into fourths. Arrange on a cookie sheet.
• Brush the tortilla pieces with melted butter. Flip and repeat with the other side of the tortilla.
• In a small bowl, combine the sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the butter brushed tortillas.
• Bake at 350° for 15-20 minutes until the tortillas are golden brown.
• Allow the chips to cool for 5-10 mintues before eating.

CINNAMON SUGAR TORTILLA CHIPS

Steps:

• Preheat oven to 400 degrees.
• Line 2 cookie sheets with parchment paper and top with wire cooling racks.
• Microwave butter in a large bowl (with lid) for 1-2 minutes, or until completely melted.
• Cut the flour tortillas into 12 wedges each.
• Add the tortilla wedges to the bowl of melted butter.
• Place lid firmly on the bowl and shake vigorously until the tortillas are evenly coated.
• In a small bowl combine the cinnamon and sugar. Toss the mixture over the buttered tortillas.
• Place the lid back on the bowl and shake well. Separate any tortillas stuck together and re-shake to ensure they are all coated well.
• Arrange the tortillas over the cooling racks and bake for 8-10 minutes, until golden brown. Some chips may still seem soft, but will get crispy as they cool.

PRALINE CINNAMON TORTILLA CHIPS

Steps:

• Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
• Pour canola oil into a separate bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
• Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

LOW-FAT CINNAMON TORTILLA CHIPS

Steps:

• Preheat oven to 450°.
• Cut the flour tortillas into 6 wedges each. Brush cut edges with water.
• Sprinkle with a mixture of 1 tablespoon sugar and 1/2 tablespoon cinnamon.
• Bake 5 to 10 minutes or until crisp.
• Serve with fruit salsa.

CINNAMON SUGAR TORTILLAS

Steps:

• Cinnamon Sugar: Add the sugar and cinnamon to a small bowl, stir to combine. Set aside.
• Heat: Warm the tortillas on the stovetop (over the burner or in a medium size skillet).
• Butter: While the tortillas are warm spread one side with the butter, until the entire side is covered with melted butter.
• Sprinkle the cinnamon sugar mixture over the tortilla. Roll the tortilla up.

HOMEMADE TORTILLA CHIPS

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