Tortilla Chips From Tortillas Recipes

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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



Homemade Tortilla Chips image

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

1 package flour tortillas or 1 package corn tortilla
2 tablespoons oil

TORTILLA CHIPS

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 3



Tortilla Chips image

Steps:

  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

BAKED TORTILLA CHIPS

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 3



Baked Tortilla Chips image

Steps:

  • Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt

HOMEMADE BAKED TORTILLA CHIPS

Homemade baked tortilla chips that are very easy to make.

Provided by patrickL

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 10m

Yield 10

Number Of Ingredients 3



Homemade Baked Tortilla Chips image

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.

Nutrition Facts : Calories 115 calories, Carbohydrate 18.9 g, Fat 2.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 178.1 mg

1 (12 ounce) package flour tortillas
1 drizzle olive oil
1 pinch salt to taste

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



Easy Homemade Tortilla Chips image

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.

1 (14 ounce) package corn tortillas
non-fat cooking spray (butter flavored)
popcorn salt

FRIED TORTILLA CHIPS

Make and share this Fried Tortilla Chips recipe from Food.com.

Provided by UnknownChef86

Categories     Mexican

Time 2m

Yield 4 serving(s)

Number Of Ingredients 2



Fried Tortilla Chips image

Steps:

  • Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
  • Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
  • When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
  • Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.

8 corn tortillas
salad oil

CORN TORTILLA CHIPS

Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.

Provided by Kirstin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 12

Number Of Ingredients 3



Corn Tortilla Chips image

Steps:

  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 12.5 g, Fat 8.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 0.2 g

1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

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



Baked Tortilla Chips image

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

1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

TOASTED TORTILLA CHIPS

Make and share this Toasted Tortilla Chips recipe from Food.com.

Provided by pink cook

Categories     Low Cholesterol

Time 23m

Yield 72 tortilla chips

Number Of Ingredients 2



Toasted Tortilla Chips image

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.

Nutrition Facts : Calories 8.7, Fat 0.1, Sodium 1.8, Carbohydrate 1.8, Fiber 0.2, Protein 0.2

12 corn tortillas or 12 use whole wheat tortillas
salt

TORTILLA CHIPS

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 3



Tortilla Chips image

Steps:

  • Heat oven to 375 degrees. Cut tortillas into 1-inch wide strips; discard rounded end pieces. Alternatively, cut tortillas into 8 wedges like a pizza. Place tortillas on a baking sheet, and spray lightly with olive oil. Salt tortillas, and bake until crisp, 5 to 7 minutes.

12 (6 -to 8-inch) round tortillas
Olive oil, for spraying
Salt

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



Homemade Tortilla Chips image

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.

30 (5-inch) fresh corn tortillas (about 25 ounces)
Vegetable oil (about 4 cups), as needed for frying or baking
Nonstick cooking spray, for baking
Kosher salt or sea salt

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



Homemade Tortilla Chips image

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.

3/4 teaspoon salt
1/2 teaspoon ground chipotle pepper
10 corn tortillas (6 inches)
Canola or corn oil for deep-fat frying

HOMEMADE TORTILLA CHIPS

It's easy to make homemade tortilla and to serve with your favorite spreads and dips. I suggest using cooking spray for the chips instead of oil, explained below.

Provided by 91256487003925249820

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 3



Homemade Tortilla Chips image

Steps:

  • For tortilla chips, cut tortillas of any size in half, then each half into wedges.
  • Place onto a baking sheet.
  • Spray or brush wedges lightly with vegetable oil or use non-stick cooking spray oil.
  • Then sprinkle with salt. Adjust salt to your taste.
  • Bake in a preheated 400 degree oven until crisp, about 5-7 minutes.
  • Tortilla chips can be made in advance then cooled and stored in an airtight container for up to 2 days.

Nutrition Facts : Calories 218.4, Fat 5.4, SaturatedFat 1.3, Sodium 677.8, Carbohydrate 36, Fiber 2.2, Sugar 1.3, Protein 5.8

10 tortillas
1 teaspoon salt
oil

HERBED TORTILLA CHIPS

I thought of these when I found several packages of tortillas shells while cleaning out my freezer. It's an inexpensive, low-calorie treat for my husband and me. -Angela Case, Monticello, Arkansas

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 3 servings.

Number Of Ingredients 9



Herbed Tortilla Chips image

Steps:

  • In a small bowl, combine the first seven ingredients. Brush tortillas with oil; cut each tortilla into six wedges. Arrange in a single layer on a baking sheet coated with cooking spray., Sprinkle wedges with seasoning mixture. Bake at 425° for 5-7 minutes or until golden brown. Cool for 5 minutes.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

2 teaspoons grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
Dash pepper
2 flour tortillas (6 inches)
2 teaspoons olive oil

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