Corn Tortilla Chips Recipes

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CORN TORTILLA CHIPS(TOTOPOS) | MADE FROM SCRATCH



Corn Tortilla Chips(Totopos) | Made From Scratch image

Proper homemade corn tortilla chips perfect with a big bowl of smokey chipotle guacamole

Provided by Charlé Visser

Categories     Appetizer     Snack

Time 40m

Number Of Ingredients 6

100 g cornmeal (finely ground)
100 g all-purpose flour
75 g water
3 g salt
2 g chipotle powder
1 Litre oil for frying (enough to fill 1/3 deep pot or saucepan.)

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

BAKED CORN TORTILLA CHIPS



Baked Corn Tortilla Chips image

It's easy to make fresh, baked corn tortilla chips right at home. Store-bought and restaurant tortilla chips are more than likely deep-fried. To make them at home simply slice up your favorite corn tortillas, add spray oil, salt, and spices. Healthier chips will be at your fingertips and ready for salsa, guacamole, and even toppings for tortilla soup.

Provided by Bita, Oven Hug

Categories     Healthy Snacks

Time 13m

Number Of Ingredients 3

10 small Corn tortillas
Canola Spray oil
Salt

Steps:

  • Preheat the oven to 400 degrees
  • Grab a bag of small yellow corn tortillas (estimate about 2 tortillas per person)
  • Stack up 3-5 tortillas at a time and slice into 8ths using a sharp knife (cut in half and then into 8ths to create 8 small, chip-sized triangles per tortilla)
  • Arrange the triangles on a parchment or foil-lined baking sheet (5 small corn tortillas cut into 8ths will fill a large-sized baking sheet making 40 chips per pan)
  • Spray with cooking oil
  • Add salt and spices
  • Bake 8 to 10 minutes checking often as oven temperatures vary

Nutrition Facts : Calories 45 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 148 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BAKED TORTILLA CHIPS



Baked Tortilla Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 3

Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt

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.

CORN TORTILLA CHIPS



Corn Tortilla Chips image

Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.

Provided by Kirstin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 12

Number Of Ingredients 3

1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

Steps:

  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 12.5 g, Fat 8.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 0.2 g

CORN CHIPS FROM SCRATCH



Corn Chips from Scratch image

I was looking on the Zaar for this recipe, but suprisingly, only found recipe for corn chips using corn tortillas. Found this somewhere else online..

Provided by Joodie

Categories     Lunch/Snacks

Time 15m

Yield 30 chips, 1 serving(s)

Number Of Ingredients 4

1 cup cornmeal
1 tablespoon oil
1/2 teaspoon salt
3/4 cup boiling water

Steps:

  • Preheat oven to 400 degrees.
  • Mix all ingredients in a bowl.
  • Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
  • Spread dough out evenly and thinly across pan.
  • You may scored the dough into chip shapes or leave it whole and break it up later.
  • Bake for 10 minutes at 400 degrees.
  • Allow to cool on pan and break apart.

Nutrition Facts : Calories 561.9, Fat 18, SaturatedFat 2.4, Sodium 1209, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9

DELICIOUS BAKED CORN CHIPS



Delicious Baked Corn Chips image

Who wants fried junk food in a bag from the store? These corn chips are warm, crunchy, and kicky. Try them with guacamole, salsa, or as nachos.

Provided by dasunrisin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 19m

Yield 6

Number Of Ingredients 5

12 (6 inch) corn tortillas, quartered
2 tablespoons canola oil
1 ½ teaspoons garlic salt
1 ½ teaspoons dried oregano
1 teaspoon chili powder

Steps:

  • Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
  • Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
  • Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 23.8 g, Fat 6.3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 480.9 mg, Sugar 0.5 g

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD



Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food image

Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients!

Provided by the80srule

Categories     Lunch/Snacks

Time 20m

Yield 32 chips, 4 serving(s)

Number Of Ingredients 3

8 corn tortillas (assuming they're the small ones that have about a 6-inch diameter)
1/4 cup olive oil (Corn oil works great, so does canola oil. This is an estimate, I think I had a little left over last)
1 teaspoon kosher salt, for sprinkling (table salt works too but coarse kosher works far better. Sea salt is fab as well)

Steps:

  • Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
  • Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
  • Cut each tortilla into 4 equal wedge pieces.
  • Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
  • Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
  • Let cool for 5-10 minutes prior to eating.
  • Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.

TORTILLA CHIPS WITH GRILLED CORN AND CHEDDAR



Tortilla Chips with Grilled Corn and Cheddar image

This quick nibble is like self-contained nachos, except each chip gets its own heaping spoonful of topping before going in the oven.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 9

2 ears of corn, husked
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 to 2 jalapeno chiles
1 scallion, thinly sliced
2 tablespoons minced fresh cilantro, plus sprigs for garnish
1 tablespoon fresh lime juice
4 ounces cheddar cheese, grated (1 3/4 cups)
24 tortilla chips, preferably lime-chili flavor

Steps:

  • Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
  • Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
  • Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn. Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
  • Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.

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