Toasted Corn Crisps Food

TOASTED CORN CHIPS

Steps:

• Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray. Cut tortillas into 8 wedges each, and arrange in a single layer on baking sheets. Sprinkle with salt. Spray top of tortillas with cooking spray.
• Transfer baking sheets to oven, and bake until chips are crisp and golden brown, about 15 minutes. Cool before serving.

TOASTED TORTILLA CHIPS

Steps:

• Preheat oven to 400ºF. Cut each tortilla into 6 pieces. Spread half of the tortilla chips on a baking sheet.
• Bake in the preheated oven for 10 minutes.
• Remove from the oven, turn each tortilla chip over and return them to the oven for 3 more minutes.
• Remove from the baking sheet and let them cool. Repeat with remaining tortilla chips.
• NOTE: other method is to fry the tortilla pieces in hot oil in a fryer, drain and to absorb the excess of oil, place them on paper towels and sprinkle with salt when they are still hot.

CRISPY CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn and milk. Season with sugar, salt and pepper and stir to blend everything evenly. Transfer to a greased 2 quart casserole dish. In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
• Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.