Homemade Corn Tortilla Chips Easy Cheap Mexican Snack Food Recipes

CORN TORTILLA CHIPS

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.

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.

CORN CHIPS FROM SCRATCH

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.

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD

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.

HOMEMADE TORTILLA CHIPS

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.

OH-SO-GOOD HOMEMADE TORTILLA CHIPS

Steps:

• Preheat the oven to 350 or 375.
• Lay the tortillas on the counter top, side by side, very close together.
• Spray 'tillas generously with the oil spritzer; sprinkle with optional salt.
• If using the pizza cutter AND in a hurry, stack 'tillas in piles of 3 or 5 and slice up quickly into triangles (make five to six cuts to get uniform sizes).
• If using cookie cutters, don't pile up the tortillas--it's too thick and aggravating!
• Lay the "chips" on the cookie sheets and pop them into the oven---bake ONLY until a very light brown.
• Cool slightly and THEN--dive in!
• You might as well double the recipe, because you're going to wish you did as soon as you take your first bite!

HOMEMADE BAKED TORTILLA CHIPS

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.

CHILI CORN CHIPS

Steps:

• Preheat oven to 400 degrees F.
• In cup, mix cumin, chili powder, and salt.
• Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
• Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
• Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
• If not serving right away, store in tightly covered container.
• Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).

HOMEMADE TORTILLA CHIPS

Steps:

• Heat oil in heavy pot.
• While waiting, stack tortillas in an even pile. With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
• When oil is very hot, drop tortilla triangles in oil a few at a time. Fry for 2-3 minutes or until turn lightly brown and crisp.
• Place in colander and sprinkle salt over chips. Shake lightly.