EASY HOMEMADE TORTILLA CHIPS
Use these chips to top your tortilla soup, or use them for dipping in salsa or your favorite tortilla dip. They're very easy to make, but must be watched closely to keep from burning.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 18m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees.
- Lightly spray cookie sheet and set aside.
- Spray each tortilla shell lightly on each side; sprinkle lightly with popcorn salt.
- Using kitchen scissors (or knife), cut into one inch wide strips (if using for tortilla soup) or cut into wedges (if using to dip with).
- Put on cookie sheets in one layer, laying as close to each other as possible without overlapping.
- Bake at 425 degrees for just a few minutes (3 to 4 minutes watching closely for burning) till they turn a very light brown.
- Remove and enjoy hot or cold.
SPICY TORTILLA CHIPS
These spicy baked chips are great scoops for salsa, guacamole or chili!
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 400°F.
- Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.)
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
BAKED TORTILLA CHIPS
Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 26 g, Fat 4.1 g, Fiber 3.7 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 418 mg, Sugar 0.7 g
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
SPICY TORTILLA CHIPS
Served warm from the oven alongside black bean salsa, these easy-to-make chips are perfect impromptu party fare. Be sure to use fresh chili powder and cayenne pepper to give the chips a hot, spicy kick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.
- Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.
SPICY TORTILLA CHIPS
Make and share this Spicy Tortilla Chips recipe from Food.com.
Provided by josamky1063
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).
Nutrition Facts : Calories 78.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 38.9, Carbohydrate 10.8, Fiber 1.6, Sugar 0.2, Protein 1.4
HOMEMADE SPICY TORTILLA CHIPS
Make and share this Homemade Spicy Tortilla Chips recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 19m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine salt, chili powder and lime juice in a cup; mix well. Brush lightly over each tortilla. Cut each tortilla into 8 wedges. Spread tortilla wedges in a single layer on a baking sheet sprayed with nonstick cooking spray.
- Toast in a preheated 400° oven for 7-9 minutes or until chips are lightly browned and crisp.
- Remove from oven. Cool. Chips will firm up as they cool.
Nutrition Facts : Calories 177.6, Fat 4.4, SaturatedFat 1.1, Sodium 504.9, Carbohydrate 29.6, Fiber 1.9, Sugar 1.2, Protein 4.7
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.
HOMEMADE TORTILLA CHIPS
Of course, you can buy tortilla chips at the store, but there are many good reasons to make your own. For one, they can support more toppings, since they're likely to be thicker. And you can control the level of salt and browning. This recipe allows you to bake or fry them: Frying results in the crispiest, snappiest crunch, while baking is incredibly easy. If you decide to fry, mind your stovetop heat, adjusting as needed so the chips turn golden in the same time it take them to crisp. The chips are delicious on their own, with salsa or guacamole, or in nachos, chilaquiles or migas. Keep the chips in a sealed container or bag and they will stay beautifully crisp for at least one week.
Provided by Pati Jinich
Categories snack, crackers and chips, finger foods
Time 1h
Yield 1 to 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Collect the tortillas into 2 tall stacks and cut into 6 even wedges. If frying your tortilla chips, proceed to Step 2. If baking your tortilla chips, proceed to Step 3.
- To fry your tortilla chips, line 2 large baking sheets with paper towels. Set aside. Fill a large cast-iron or other heavy skillet with about 1/2 inch vegetable oil (about 4 cups). Heat over medium until the oil reaches about 350 degrees and is hot but not smoking, 6 to 10 minutes. You can see if it's ready by dipping a tortilla wedge into the hot oil. It should bubble immediately and enthusiastically. Gently add enough tortilla wedges to fill the skillet in a single layer without crowding, and fry for about 1 minute per side, using a spider or a slotted spoon to flip them over, until lightly golden and crisp. (Do not allow them to brown too much or they will taste bitter.) Using the spider or slotted spoon, transfer the chips to the prepared baking sheets. Sprinkle immediately with salt, so it adheres to the glistening chips. Repeat until all chips are cooked, transferring cooled chips to a large bowl and replacing the paper towels as needed. (Let the remaining oil cool to room temperature, then strain and transfer to a bottle to reuse it for future deep frying.)
- To bake your tortilla chips, position racks in the upper and lower thirds of the oven and heat to 375 degrees. Brush 2 large baking sheets with oil or spray with cooking spray. Working in batches, scatter the tortilla wedges on top in a single layer without crowding too much. (The chips should barely overlap.) Lightly brush or spray the tops with oil or cooking spray. Bake for 15 to 20 minutes, remove from the oven, flip the chips and return to the oven, until lightly browned and crisp, another 15 minutes. Remove from the heat. Immediately sprinkle with salt to taste, so the salt will stick to the chips. Repeat with remaining chips.
ZIPPY TORTILLA CHIPS
If store-bought tortilla chips are too salty for you, give these homemade southwestern chips a try. You'll be pleasantly surprised at how quick and easy they are to make, and you're sure to get a spicy kick out of them!-Kim Sumrall, Aptos, California
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 6 ingredients. Stack the tortillas; cut into 6 wedges. Arrange in a single layer on a baking sheet coated with cooking spray. , Spritz the wedges with cooking spray; sprinkle with seasoning mixture. Bake at 375° for 9-10 minutes or until lightly browned. Cool for 5 minutes.
Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
HOMEMADE TORTILLA CHIPS
I make these homemade tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer plain, just sprinkle with salt after frying. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 183 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein.
WARM TORTILLA CHIPS WITH SPICY CHEESE DIP
Categories Cheese Appetizer Vegetarian Quick & Easy Feta Winter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir together all ingredients (except chips) and chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before serving.
- Preheat oven to 350°F.
- Spread tortilla chips in a large shallow baking pan and bake in middle of oven until warm, about 5 minutes.
- Serve chips with dip.
HOMEMADE TORTILLA CHIPS
Make and share this Homemade Tortilla Chips recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 425.8, Fat 37.7, SaturatedFat 4.9, Sodium 21.6, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 2.7
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