CORN TORTILLA CHIPS(TOTOPOS) | MADE FROM SCRATCH
Steps:
- Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.
- Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough.
- Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
- Heat a deep pot or pan filled 1/3 with frying oil. Heat until 170C and turn the heat down completely. If you have a small fryer then use that instead. Keep monitoring the temperature as you don't want the oil above 180C.
- Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.
- Let it cool down slightly and serve.
Nutrition Facts : ServingSize 60 g, Calories 168.58 kcal, Carbohydrate 26.13 g, Protein 2.95 g, Fat 5.63 g, SaturatedFat 0.45 g, TransFat 0.02 g, Sodium 119.28 mg, Fiber 1.22 g, Sugar 0.34 g
CHIPOTLE MAYO AND BLUE CORN TORTILLA CHIPS CORN ON THE COB
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the chipotle mayo over the corn. Roll in the crushed corn chips and finish with a squeeze of lime juice.
CHIPOTLE CORN TORTILLA CHIPS
Provided by Content Editor
Categories Appetizer Vegan Vegetarian
Time 45m
Yield 200 chips - a large bowlful
Number Of Ingredients 3
Steps:
- Brush both sides of a tortilla with the chipotle oil using a silicone or bristle pastry brush. Sprinkle with sea salt.
- Repeat with a second tortilla, stack the two tortillas one on top of the other and cut into eighths using a large knife.
- Spread in a single layer on a cookie sheet.
- Bake at 350 degrees for 5-6 minutes, turn the chips and bake another 5-6 until lightly golden. Remove to a plate and allow to cool completely before transferring to a container. The chips keep for 2 days in an airtight container.
- Repeat the process until you have the desired amount of chips.
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.
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