BAKED GREENS CHIPS
Provided by Alton Brown
Time 27m
Yield 4 appetizer servings
Number Of Ingredients 3
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
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
SUNNY'S EASY RANCH BOWTIE CHIPS
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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- Preheat oven to 220°F. Line 2 baking sheets with parchment paper. Cut pumpkin into large slices that will fit your mandoline slicer, skin removed. Using the thinnest setting, make pumpkin slices with your mandoline slicer.
- If desired, cut circle shapes with a biscuit cutter or cookie cutter. Make sure your raw chips are about 2 times bigger than you want your final ones to be because they will shrink. Place onto baking sheet.
- Bake for about 25-30 minutes (time will vary depending on your chip sizes) or until pumpkin chips begin to curl, edges feel crisp to the touch and are starting to brown. Turn off oven and let pumpkin chips remain in the oven until oven completely cools. This will further remove the remaining moisture from the chips. After 20-30 minutes (and when oven is no longer warm), pumpkin chips should be completely crunchy. Sprinkle chips with salt and cinnamon if desired. The chips will lose some of their crunch and become more soft and chewy after the first day. You can crisp them up again in the oven. Store in an airtight container.
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