HOMEMADE BAKED TORTILLA CHIPS
I saw this recipe and thought it could come in handy for the upcoming ZWT5. It gives me an idea of how to use up those odd tortillas I tend to have left over after buying a pack.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Brush one side of each of the corn tortillas with a light layer of vegetable oil.
- Cut the tortillas into 8 wedges or shapes as desired.
- Place tortilla pieces on a single layer on a baking sheet.
- Sprinkle with salt.
- Bake 10 to 12 minutes or until lightly browned.
BAKED TORTILLA CHIPS
Easy baked tortilla chips that are healthier and great for dipping or making nachos.
Provided by Maegan - The BakerMama
Categories Appetizer
Time 15m
Yield 64
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Cut each tortilla into 8 equal wedges with a sharp knife or pizza cutter. Arrange tortilla wedges in a single layer on the prepared baking sheet. Spray the wedges with cooking spray and sprinkle each one with a little sea salt or kosher salt.
- Bake chips on the top rack of the oven for 10-12 minutes, rotating the baking sheet halfway through, until chips are crispy and starting to turn light brown in spots. Oven temperatures vary so if your chips are crispy enough halfway through the baking time, go ahead and remove them.
- Remove from oven and let chips rest on baking sheet for about 5 minutes before serving. Repeat with remaining wedges or bake them on multiple baking sheets at the same time, rotating which shelf the baking sheets are on halfway through baking time as well.
BAKED TORTILLA CHIPS
Make and share this Baked Tortilla Chips recipe from Food.com.
Provided by echo echo
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut each tortilla into 8 wedges and place in a single layer on cooking sheet (s).
- Combine oil and lime juice in a mister and spray each wedge to slighly moisten.
- Combine cumin and chili powder and sprinkle on wedges.
- Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp but not brown.
Nutrition Facts : Calories 148.3, Fat 4, SaturatedFat 0.6, Sodium 33.7, Carbohydrate 26.4, Fiber 3.8, Sugar 0.7, Protein 3.4
HOMEMADE BAKED TORTILLA CHIPS
Homemade baked tortilla chips that are very easy to make.
Provided by patrickL
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 10m
Yield 10
Number Of Ingredients 3
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.
Nutrition Facts : Calories 115 calories, Carbohydrate 18.9 g, Fat 2.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 178.1 mg
HOMEMADE TORTILLA CHIPS
Make and share this Homemade Tortilla Chips recipe from Food.com.
Provided by Ruth Dearing
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 418.9, Fat 15.7, SaturatedFat 3, Sodium 731.4, Carbohydrate 59, Fiber 3.6, Sugar 2.2, Protein 9.5
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.
HOMEMADE BAKED CHIPS (TORTILLA OR PITA)
Great with Salsa, Guacamole, Hummus, whatever you like to dip! Super fast and easy with oil spray. Makes great cinnamon sugar chips for kids and desserts, too. *** Can substitute pita bread for pita chips or corn tortillas for corn chips.
Provided by MommyMakes
Categories Tex Mex
Time 11m
Yield 80-96 chips
Number Of Ingredients 3
Steps:
- Cut tortillas into 8 wedges.
- Brush or spray baking sheet with oil.
- Arrange tortilla wedges in a single layer on the baking sheet and brush or spray lightly with oil.
- Sprinkle with seasonings: salt or seasoned salt, chili powder, cinnamon sugar, etc.
- Bake at 325 until crisp and lightly browned, approximately 10 minutes.
Nutrition Facts : Calories 11.7, Fat 0.3, SaturatedFat 0.1, Sodium 23.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 0.3
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.
HOMEMADE TORTILLA CHIPS
Homemade tortilla chips are not like the ones that come in pre-packed bags - these are crisper, denser and satisfying to make yourself.
Provided by scarletclark
Time 35m
Yield Makes about 48 tortilla wedges
Number Of Ingredients 19
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
HOMEMADE TORTILLA CHIPS
It's easy to make homemade tortilla and to serve with your favorite spreads and dips. I suggest using cooking spray for the chips instead of oil, explained below.
Provided by 91256487003925249820
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- For tortilla chips, cut tortillas of any size in half, then each half into wedges.
- Place onto a baking sheet.
- Spray or brush wedges lightly with vegetable oil or use non-stick cooking spray oil.
- Then sprinkle with salt. Adjust salt to your taste.
- Bake in a preheated 400 degree oven until crisp, about 5-7 minutes.
- Tortilla chips can be made in advance then cooled and stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 218.4, Fat 5.4, SaturatedFat 1.3, Sodium 677.8, Carbohydrate 36, Fiber 2.2, Sugar 1.3, Protein 5.8
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
HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
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