BAKED TORTILLA CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
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
TORTILLA CRISPS
A friend of mine makes these. They are SO delicious,easy to make and quite a different use of tortillas. They are good "as is" or you can serve them with salsa or humus. They make a nice appetizer or snack.
Provided by Paja9203
Categories Lunch/Snacks
Time 25m
Yield 96 crisps
Number Of Ingredients 8
Steps:
- Combine all ingredients except for the tortillas.
- Spread each tortilla with a thick layer of the spread.
- It will seem like a lot of topping, but it is just right.
- Cut each tortilla into 8 wedges.
- Put on an ungreased cookie sheet.
- Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown.
- Serve hot or cold.
TORTILLA COOKIE CRISPS
Created from tortilla chips which were crushed.At Christmas time, recipe is called Rummy Tortilla Cookie Crisps with rum added. They are crispy, crunchy and soft.10 minutes for soft, 12 minutes for crispy. Note: If you add more brown sugar plus spices and white chocolate chips as the reviewer stated, this will be a crisper sweeter cookie. I really appreciated the comments, but watch...being flatter, they will burn easily. I drizzle a white glaze on top for gift giving.
Provided by Montana Heart Song
Categories Drop Cookies
Time 32m
Yield 4-5 dozen, 20 serving(s)
Number Of Ingredients 11
Steps:
- In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.
- In another mixing bowl, add flour, soda and walnuts. Mix well.
- Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
- Take out beaters.
- Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
- Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
- The last two cups mix in, the "dough" will be a little stiff. But mix well.
- Preheat oven 375°F.
- Take heaping tablespoon and drop on ungreased cookie sheets.
- Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.
- Bake 10 minutes light and soft and chewy.
- Bake 12 minutes brown and crispy and chewy.
- Let set 5 minutes then take off of sheets.
- I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
- Note:.
- Do not use black sheets. Bottoms get too done and tops not cooked enough.
- Servings based on 3 large cookies per person.
- Cooking time is for two sheets at a time.
- Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
- Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.
Nutrition Facts : Calories 268.7, Fat 15.4, SaturatedFat 4, Cholesterol 43.2, Sodium 213, Carbohydrate 29.3, Fiber 0.8, Sugar 16.2, Protein 4
PARMESAN TORTILLA CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 37m
Yield about 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
- RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco
CINNAMON SUGAR CRISPS
Think of this as Mexican toast.
Categories Bake Quick & Easy Cinnamon Tortillas Gourmet
Yield Makes 6 wafers
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Melt butter in a 17- by 12-inch shallow baking pan in oven, about 2 minutes. Spread tortillas, in baking pan, overlapping slightly and turning each over once to coat with butter.
- Stir together sugar, cinnamon, and a pinch of salt. Sprinkle evenly over tortillas.
- Bake tortillas until golden and puffed in spots, 4 to 5 minutes.
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.
TORTILLA CRISPS WITH BRICKLE DIP
Yummy, easy dessert or appetizer for any Mexican-themed dinner. Also great for an easy appetizer anytime. Store unused dip in the refrigerator.
Provided by erin faust
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Spread tortilla wedges onto the prepared baking sheet.
- Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
- Bake in the preheated oven until chips are crisp, about 15 minutes.
- Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 30.7 g, Cholesterol 47.8 mg, Fat 18.2 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 10.7 g, Sodium 263.4 mg, Sugar 13.8 g
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