Toaster Oven Baked Flour Tortilla Chips Food

BAKED FLOUR TORTILLA CHIPS

Steps:

• Preheat oven to 400 degrees F. Brush each side of a tortilla with about 1/2 teaspoon oil or melted butter. Sprinkle one or both sides of tortilla with seasoning of choice.* Using a sharp knife or pizza wheel, cut tortilla in half and then crosswise into 1-inch wide strips, or simply cut into 8-wedges, and place in a single layer on a parchment-lined baking sheet. Repeat with remaining tortillas.
• Bake until light golden brown and crisp 5-12 minutes (see note below), rotating pans halfway through if baking more than one at a time. Cool to room temperature. Baked chips keep well, stored in an airtight tin, for up to a week. (I find that the flavor and texture are actually best after a day or two.)

TOASTER OVEN CINNAMON CHIPS

Steps:

• Adjust the cooking rack to the bottom position, select the BAKE setting, and preheat the toaster oven to 350°F.
• In a small bowl mix together the sugar and cinnamon.
• Place the tortillas on a cutting board and spray one side with oil or spread with a thin layer of butter.
• Sprinkle the cinnamon sugar evenly over the tortillas and cut each tortilla into 8 triangle-shaped wedges.
• Insert a small wire rack inside a quarter sheet pan and arrange the pieces in a single layer on the wire rack. *If you don't have a rack, place the pieces directly on an ungreased pan.
• Bake until the edges are just starting to turn golden brown, about 8 to 11 minutes.
• Remove from the toaster oven and allow the chips to cool on the pan, they will crisp further as they cool.

TOASTER OVEN BAKED FLOUR TORTILLA CHIPS

Steps:

• Remove your toaster oven's cooking rack and preheat it to 350 degrees F on the "Bake" setting.
• Lightly brush or spray one side of the tortilla with oil and season. Flip the tortilla over and repeat. Slice tortilla into 8 or 6 triangles.
• Arrange tortilla triangles on the toaster oven cooking rack in a single (not overlapping*) layer.
• Carefully place the rack in the middle position of your toaster oven and bake until the chips are lightly browned around the edges and crisped, about 6 to 8 minutes (see note section for cook times).
• Carefully remove the hot cooking rack and allow chips to cool completely and crisp further before serving.

BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
• Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

HOMEMADE BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
• Bake in the preheated oven until golden and crisp, about 5 minutes.

RED TOASTER TORTILLA CHIPS

Steps:

• Spray a toaster pan with cooking spray and tear the tortillas into 4-6 pieces each Place the tortilla pieces on the pan and spray them*lightly* with cooking spray Salt to taste.
• Sprinkle the paprika evenly over the chips.
• Add chili powder to taste.
• Place the pan in the toaster over and toast on the darkest setting if the tortillas are cold, or on a medium setting if they are room-temperature Once the toaster cycle is done, flip them and toast again.
• (You can add seasonings to the other side, if desired; just make sure to spray them lightly with the cooking spray so the seasonings stick.) Toast until crispy, but not burnt.
• This may take 3 toaster cycles if the tortillas were cold when you began.

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.