Hot Tangy Homemade Tortilla Chips Recipes

Steps:

• 1. Preheat deep-fryer to about 375 degrees, depending on your fryer. Preheat oven to 175 degrees. Mix hot-red pepper(I prefer Hatch Hot New Mexican chili powder, but the sky is the limit), citric acid, salt and paprika in a bowl. When thouroughly mixed, pour into a nice sized, red pepper shaker--like found in Italian restaurants. Start by cutting the tortillas into wedges as if to cut a pizza...let's call them home-made doritos. You can cut about 6-8 tortillas at a time with a nice big knife.
• 2. I like to use a big aluminum catering pan(like the pic) to dump the chips into right out of the fryer. So have one of these right by the fryer so I don't get oil everywhere.
• 3. Ok, so drop about 20 wedges into the fryer and let cook until slighty golden, not too long because these are going into the oven for a bit too.
• 4. After they are done in fryer, dump into aluminum pan and sprinkle with pepper seasoning. Put a lot on them coating them. Flip over each hot chip and sprinkle the other side. Quickly place aluminum pan with seasoned chips into the oven and continue frying more tostada chips, pulling out the pan from the oven each time, seasioning, returning to oven etc.
• 5. After all the chips are cooked and seasoned-- place them in oven to let the spices really cling to the chips. About 25-30 minutes on 170 degrees. During the baking in oven, mix them up a few times with a big spoon just to give them some even toasting.
• 6. Let them cool for a bit then Bag 'em up for your spicy friends, or Grab a beer or margarita and enjoy. During the more humid months, these go stale rather fast, so i usually cook them other times....or if they do go stale bake in oven on low again for a few minutes.

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.

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.

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.

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.

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.