HERBED TORTILLA CHIPS
I thought of these when I found several packages of tortillas shells while cleaning out my freezer. It's an inexpensive, low-calorie treat for my husband and me. -Angela Case, Monticello, Arkansas
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Brush tortillas with oil; cut each tortilla into six wedges. Arrange in a single layer on a baking sheet coated with cooking spray., Sprinkle wedges with seasoning mixture. Bake at 425° for 5-7 minutes or until golden brown. Cool for 5 minutes.
Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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.
GARLIC AND HERB CAULIFLOWER CHIPS
A light and tasty snack that comes together in under 30 minutes. Try these for a keto- and gluten-free-friendly substitute when you're having a cracker or chip craving.
Provided by Food Network Kitchen
Time 30m
Yield about 22 crisps
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
- Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
- Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
- Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
- Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.
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
HERBED TORTILLA ROUNDS
"Take this flavorful summer appetizer to parties, church potlucks or anytime you don't want to fiddle with nibbles as guests are arriving," suggests Margaret Slocum of Ridgefield, Washington. "Make two batches- our children alone can get these to disappear in no time."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and butter. Add seasonings; mix well. Spread evenly over tortillas. Roll up tightly and wrap in plastic. Refrigerate until firm. Unwrap; cut into 3/4-in. slices.
Nutrition Facts : Calories 145 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRISPY TORTILLA CHIPS
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 72 chips
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place tortillas on a rimmed baking sheet and lightly brush with oil; season with salt. Transfer baking sheet to oven and bake, turning once, until crisp and golden, about 15 minutes.
FRIED TORTILLA CHIPS
Make and share this Fried Tortilla Chips recipe from Food.com.
Provided by UnknownChef86
Categories Mexican
Time 2m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
- Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
- When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
- Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
More about "herbed tortilla chips recipes"
HERBED CASSAVA TORTILLA CHIPS (GLUTEN-FREE, PALEO)
From downshiftology.com
5/5 (4)Total Time 35 minsCategory Appetizer, SnackCalories 45 per serving
- Make the recipe for cassava flour tortillas, stopping when you have a large ball of dough. At that point, knead in the three herbs and garlic until well combined. Then, continue cooking as per the tortilla recipe. Tip: roll the dough extra thin for crispy chips.
- Lightly oil a sheet pan with half the avocado oil. Place the individual tortilla chips on the sheet pan and brush the top side with the remaining oil. Sprinkle the salt on top.
- Heat the oven to 425 degrees fahrenheit and cook the chips for 10-15 minutes, or until crispy. Turn your pan halfway through to prevent any chips from burning. Remove, let cool and enjoy!
RECIPE: EASY HERBED TORTILLA CHIPS - PRETTY QUIRKY PANTS
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3 HERB TORTILLA CHIPS : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
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Estimated Reading Time 3 mins
- Organic Ingredients. 12 Flour Tortilla Shells. Basil. Parsley. Rosemary Powder. Minced Onions. Himalayan Salt. Pepper. Olive Oil. I recommended making or having your tortilla shells made from scratch, but store bought tortilla shells work as well.
- Making the Chips. Pre-heat your oven to 170c (little over 325f) Cut your stack of shells into 8 triangles and make four even stacks. You will be hand mixing 4 stacks of triangles separately.
- *Bonus Recipe: Ruby Heart Salsa. In between baking, you can make some salsa! In a blender add: 3 cups cherry tomatoes. Half of a medium onion. 2 tbsp Flax Meal (or Chia seeds)
- Decisions, Decisions, Decisions. Now that we have the chips, the hardest part is figuring out how to eat them! Here are some of my suggestions: Plain.
- What About Those Roasted Minced Onions? You will have tons of herbs and those lovely roasted minced onions at the bottom of your bowl, bag or container that you put the chips in.
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