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
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.
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
GREEN TORTILLA CHIPS
Make and share this Green Tortilla Chips recipe from Food.com.
Provided by jonesies
Categories Low Cholesterol
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix together food color and water.
- With pastry brush, brush on color on both sides of the 5 1/2" white corn tortilla. Let dry for one hour.
- Slice into triangles and fry in hot vegetable oil. (or use your favorite method).
- Drain tortilla shells on paper towels, salt to taste.
- Serve with your favorite dip.
Nutrition Facts : Calories 174.4, Fat 2.3, SaturatedFat 0.4, Sodium 36.2, Carbohydrate 35.7, Fiber 5, Sugar 0.7, Protein 4.6
HOMEMADE TORTILLA CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 36 chips
Number Of Ingredients 2
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.
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25 BEST RECIPES WITH TORTILLA CHIPS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 17, 2022Category Recipe Roundup
- Quick and Easy Nachos. Are you in the mood for something crunchy, cheesy, and delicious? Then you need to try these nachos! This recipe is packed with flavors to tantalize your taste buds, and it can be on the table in just a few minutes.
- Taco Pizza. Are you in the mood for Mexican food but can’t decide between tacos and pizza? Well, now you don’t have to choose! Taco pizza is the best of both worlds, and it’s easier to make than you might think.
- Spicy Nacho Chicken Wings. These chicken wings are the perfect blend of spicy and flavorful. First, the chicken wings are marinated in a delicious mixture.
- Mexican Green Chili Veggie Burgers. When the craving for a burger hits, you can’t beat these green chili veggie burgers. Packed with chickpeas, avocado oil, chiles, and plenty of spices, they have all the flavors of your favorite Mexican dishes.
- Pulled Pork Breakfast Nachos. Pulled pork for breakfast? Count me in! Between the tender meat, fresh veggies, fluffy scrambled eggs, and crunchy tortilla chips, this is the only way I want to start my day.
- Tortilla Chip Crusted Oven-Fried Ravioli with Spicy Fontina Queso Fundido. Try this tortilla chip-crusted oven-fried ravioli, and you’ll never go back to the soggy version again!
- Tex-Mex Migas. The ingredients in this recipe are simple, but the flavors are complex and irresistible. The tortillas are crispy, the cheese is melty and gooey, and the eggs are fluffy and rich.
- Avocado Fries. Who said fries have to be unhealthy? These avocado fries are a delicious and nutritious alternative to traditional french fries. They’re made with a handful of ingredients – avocado, spices, and tortilla chips – and they’re baked, not fried.
- Chicken Tortilla Chip Casserole. Chicken, tortillas, and cheese are a triple threat of deliciousness, and this casserole recipe brings them all together in one scrummy dish.
- Taco Salad. All the flavor without all the calories? This taco salad might just be too good to be true! It can be easily customized to suit your taste.
CHILAQUILES VERDES WITH BAKED TORTILLA CHIPS - COOKIE AND …
From cookieandkate.com
5/5 (19)Total Time 55 minsCategory BreakfastCalories 614 per serving
- To bake the chips: Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper for easy clean-up.
- Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans (it’s ok if the chips overlap; they’ll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.
- Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. This could take as little as 10 minutes. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.
- Once the chips are out of the oven, warm 2 teaspoons of the olive oil in a large, non-reactive (stainless steel, enameled cast iron or non-stick) skillet or Dutch oven over medium heat. Once it’s shimmering, add the salsa verde, being careful to avoid splatters.
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