SALSA AND CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
- 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.
ASIAN AVOCADO SALSA
Provided by Jill Silverman Hough
Yield Makes about 4 cups
Number Of Ingredients 12
Steps:
- Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
- Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.
- Sprinkle salsa with toasted sesame seeds and serve chilled.
- *Available in the Asian foods section of some supermarkets and at Japanese markets.
ASIAN SALSA WITH BAKED WONTON CHIPS
Make and share this Asian Salsa With Baked Wonton Chips recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time 16m
Yield 24 Chips, 24 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 9 ingriedients and chill.
- For the chips.
- Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl.
- cut each wrapper diagonally in halfplace on lightly greased cookie sheet.
- brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.
Nutrition Facts : Calories 19.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 149.2, Carbohydrate 3.1, Fiber 0.2, Sugar 0.4, Protein 0.7
HOMEMADE SALSA AND TORTILLA CHIPS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add all salsa ingredients to a bowl and toss.
- For the chips:
- Preheat peanut oil in a deep-fryer to 350 degrees F.
- Mix the salt and chipotle powder together in a small bowl.
- Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.
ASIAN-STYLE ONION SALSA
Categories Condiment/Spread Onion Summer Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Place sesame seeds in heavy small skillet. Stir over medium-low heat until seeds are light golden, about 2 minutes. Cool.
- Whisk lime juice, sesame oil, soy sauce, sugar and crushed red pepper in medium bowl to blend. Add sweet onion, green onions, red bell pepper and sesame seeds. Season salsa to taste with salt and pepper; toss to blend. (Can be prepared 2 hours ahead. Cover and chill.)
CARIBBEAN CHIPS WITH APRICOT SALSA
With their subtle sweetness, these well-seasoned chips are equally delicious as an appetizer or alongside a savory meal. They'll be a welcome change of pace for your family's taste buds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Snacks
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Coat both sides of each tortilla with cooking spray; sprinkle with seasoning mixture., Cut into each tortilla into eight wedges. Transfer to an ungreased baking sheet., Bake at 400° for 5-7 minutes or until golden brown. Meanwhile, in a small bowl, combine salsa and preserves. Serve with chips.
Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET SALSA AND CINNAMON CHIPS
A great summer snack for an outdoor picnic.
Provided by Paige
Categories Appetizers and Snacks Snacks Kids Healthy
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
- Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.
Nutrition Facts : Calories 444.3 calories, Carbohydrate 93.9 g, Fat 5.8 g, Fiber 4.8 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 449.7 mg, Sugar 12.4 g
ASIAN CHIPS AND SALSA
Make and share this Asian Chips and Salsa recipe from Food.com.
Provided by Mercy
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oil to 350°F.
- Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.
- Fry in the vegetable oil until bubbled and golden.
- Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat.
- Season with salt and pepper while still hot and keep them warm.
- Heat the red wine vinegar with the brown sugar, the five-spice powder (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat.
- Peel, de-seed and dice the tomatoes.
- Add them to the red wine vinegar mixture and bring the mixture to the boil.
- Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.
- Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.
Nutrition Facts : Calories 215.2, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 331, Carbohydrate 42.6, Fiber 2.2, Sugar 7.4, Protein 6.4
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