Baked Pumpkin Spice Tortilla Chips Recipes

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BAKED GREENS CHIPS



Baked Greens Chips image

Provided by Alton Brown

Time 27m

Yield 4 appetizer servings

Number Of Ingredients 3

6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach
1/4 cup olive oil (not extra-virgin)
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.
  • Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.
  • Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.
  • Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.

Nutrition Facts : Calories 136 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams

BAKED TORTILLA CHIPS



Baked Tortilla Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 3

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

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



Baked Tortilla Chips image

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

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

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

SUNNY'S EASY RANCH BOWTIE CHIPS



Sunny's Easy Ranch Bowtie Chips image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 cups uncooked bowtie pasta
1 tablespoon olive oil
2 tablespoons ranch seasoning
2 tablespoons shredded Parmesan
Pinch of red chili flakes

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Cook the pasta according to the package instructions. Drain well and put into a large bowl. Drizzle the pasta with the olive oil to lightly coat. Sprinkle with the ranch seasoning, Parmesan and red chili flakes and toss to coat well.
  • Spread the seasoned pasta into one layer on the prepared baking sheet. Bake until the pasta is crispy and golden, 20 to 25 minutes. Serve warm or at room temperature.

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