Tortilla Crisps Recipes

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.

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.
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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.

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.

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.

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.

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.

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.

Steps:

• Shred the cheese if you have bricks of cheese. Mix the cheeses together in a bowl.
• Lay out the corn tortillas on a baking sheet.
• Turn the oven to broil 400°F.
• Sprinkle 1 oz. of green chilies on the tortilla if desired.
• Evenly distribute the cheese on all four tortillas right to the edge of each one.
• Place the sliced pimientos on each tortilla if desired.
• Place the baking pan about four inches from the broiler. Broil about 2-3 minutes Until cheese is melted.
• Take out, slice if desired. Use a sharp knife.
• Note: To make a complete meal, sprinkle browned drained hamburger or turkey burger on each tortilla first, then the chilies, cheese and pimientos. This recipe is a meal stretcher and kids love it.
• Pass the sour cream or guacamole.

Steps:

• Mix all the ingredients together and knead until just smooth and round into a ball (about 4-5 minutes). Dust the dough with flour lightly then leave to rest for half an hour under a tea towel or cling film. This doesn't rise as there is no yeast but does need time for the gluten to begin to develop
• Split the dough into either six or eight equal pieces, depending on how big you want your tortillas. You can either do this by sight (chop the dough in half and so on) or, to get the tortillas as equal as possible, weigh the dough and work out the weight for an eighth or tenth of that total. Then weigh portions out accordingly
• Put your frying pan on the hob over a medium-high heat
• Flour your work surface and roll out a ball of dough thinly (about 1-2 mm thick) and to as close to a circle as possible. Don't worry if it's a wonky 'circle' as that's all part of the hand-made charm (please note these tortillas are a little more tricky to handle than normal flour tortillas and will need a little extra flour on your work surface to stop them sticking)
• Pop the tortilla on the frying pan and toast on the first side until it is getting dark brown but not burnt. This will only be a minute or even less so keep a keen eye on it. Flip over and repeat on the other side
• While the first tortilla is dry-frying roll out the next one, but bear in mind how quick they cook! Repeat until all tortillas are browned on both sides
• When the soft tortillas are made, cut them into eight wedges each
• Have a few sheets of paper towel ready. Also, have a small bowl ready and the salt and paprika to hand
• Pour a layer of oil into the same frying pan, to a few millimeters - it doesn't have to be a huge amount of oil
• Fry as many tortilla wedges at a time as you can fit in the frying pan - fry for about one minute on each side, flipping them over as they puff up a little and brown lightly. Take them out and place on the kitchen towel to get rid of any excess oil
• Immediately (while still hot) place them in the small bowl and sprinkle over a little salt and the smoked paprika, toss them so they are covered and set aside.
• Repeat steps 10 and 11 until all of the tortillas are fried and seasoned. Serve when they are cooled and have crisped up. They'll keep for a couple of days in an airtight container

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.

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.

Steps:

• Preheat oven to 400 degrees. Place tortillas on a rimmed baking sheet and lightly brush with oil; season with salt. Transfer baking sheet to oven and bake, turning once, until crisp and golden, about 15 minutes.

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:

• 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.