Howdy Pardner Tortillas Chips Baked Recipes

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BAKED TORTILLA CHIPS



Baked Tortilla Chips image

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

1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

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

HOMEMADE BAKED TORTILLA CHIPS



Homemade Baked Tortilla Chips image

Homemade baked tortilla chips that are very easy to make.

Provided by patrickL

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 10m

Yield 10

Number Of Ingredients 3

1 (12 ounce) package flour tortillas
1 drizzle olive oil
1 pinch salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
  • Bake in the preheated oven until golden and crisp, about 5 minutes.

Nutrition Facts : Calories 115 calories, Carbohydrate 18.9 g, Fat 2.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 178.1 mg

HOWDY, PARDNER! TORTILLAS CHIPS (BAKED)



Howdy, Pardner! Tortillas Chips (Baked) image

I had a package of eight locally made corn tortillas on hand that had torn in half and didn't know what to do with them-chilaquiles, tortilla soup, migas...? Then I remembered a sweet/salty popcorn recipe I recently tried and was thus inspired to test a sweet/salty combination with the tortillas. The cinnamon plays a very minor supporting role. The other choice was which smoked salt to use: hickory, Salish/alder, Durango? In the end I settled on Durango. You can if you wish add a little more of the smoked salt but if you add too much the chips will taste like the inside of an outdoor BBQ/grill. Therefore, I wanted to err on the side of caution.

Provided by COOKGIRl

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

8 corn tortillas (cut into triangles)
heaping 1/4 teaspoon smoked salt (Durango)
heaping 1/4 teaspoon dried chipotle powder
2 tablespoons unbleached granulated sugar
1/8 teaspoon ground cinnamon
1 -2 tablespoon oil (I used corn)

Steps:

  • Preheat oven to 375 degrees.
  • Cut the tortillas in half. Each half cut into triangles.
  • Place the tortilla triangles in a large mixing bowl.
  • Add the salt, chipotle powder, sugar, cinnamon and oil.
  • Toss well with a fork until the tortilla triangles are evenly coated with the seasonings and oil.
  • Place the triangles singly on a parchment-lined baking sheet.
  • Bake about 15 minutes, turning the chips and rotating the baking sheet every 5 minutes. Due to the sugar content, you'll need to watch the chips carefully so they don't burn.
  • Remove from oven, cool briefly and transfer to a serving bowl.
  • Enjoy!
  • Note: the chips will crisp up further once they cool.
  • To store, place in a Ziploc-type plastic bag or covered container.
  • Servings are estimated.

Nutrition Facts : Calories 159.3, Fat 4.8, SaturatedFat 0.7, Sodium 21.7, Carbohydrate 27.8, Fiber 3.1, Sugar 6.7, Protein 2.7

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