Red Toaster Tortilla Chips Recipes

TOASTER OVEN BAKED FLOUR TORTILLA CHIPS

Steps:

• Remove your toaster oven's cooking rack and preheat it to 350 degrees F on the "Bake" setting.
• Lightly brush or spray one side of the tortilla with oil and season. Flip the tortilla over and repeat. Slice tortilla into 8 or 6 triangles.
• Arrange tortilla triangles on the toaster oven cooking rack in a single (not overlapping*) layer.
• Carefully place the rack in the middle position of your toaster oven and bake until the chips are lightly browned around the edges and crisped, about 6 to 8 minutes (see note section for cook times).
• Carefully remove the hot cooking rack and allow chips to cool completely and crisp further before serving.

TANGY TORTILLA CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180°C). Line 2 baking sheets with parchment paper.
• Lightly brush the tortillas all over with olive oil. Sprinkle ¼ teaspoon of tangy spice blend evenly over each tortilla and season lightly with salt. Flip and repeat on the other sides.
• Stack 4 tortillas on top of one another and cut into 6 equal triangles. Repeat with the remaining tortillas.
• Spread the tortilla triangles in a single layer on the prepared baking sheets.
• Bake the tortillas for 20-25 minutes, rotating halfway through, until golden brown and crispy. Remove from the oven and let cool. The chips will continue to crisp as they cool.
• Enjoy!

LIME TORTILLA CHIPS

Steps:

• In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
• Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
• *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.

TOASTED TORTILLA CHIPS

Steps:

• Preheat oven to 400ºF. Cut each tortilla into 6 pieces. Spread half of the tortilla chips on a baking sheet.
• Bake in the preheated oven for 10 minutes.
• Remove from the oven, turn each tortilla chip over and return them to the oven for 3 more minutes.
• Remove from the baking sheet and let them cool. Repeat with remaining tortilla chips.
• NOTE: other method is to fry the tortilla pieces in hot oil in a fryer, drain and to absorb the excess of oil, place them on paper towels and sprinkle with salt when they are still hot.

HOMEMADE TORTILLA CHIPS

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.

PRALINE CINNAMON TORTILLA CHIPS

Steps:

• Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
• Pour canola oil into a separate bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
• Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

TORTILLA CHIPS

Steps:

• Heat oven to 375 degrees. Cut tortillas into 1-inch wide strips; discard rounded end pieces. Alternatively, cut tortillas into 8 wedges like a pizza. Place tortillas on a baking sheet, and spray lightly with olive oil. Salt tortillas, and bake until crisp, 5 to 7 minutes.

HOMEMADE TORTILLA CHIPS

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.

CRISPY TORTILLA CHIPS

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.

HOMEMADE TORTILLA CHIPS

Steps:

• Collect the tortillas into 2 tall stacks and cut into 6 even wedges. If frying your tortilla chips, proceed to Step 2. If baking your tortilla chips, proceed to Step 3.
• To fry your tortilla chips, line 2 large baking sheets with paper towels. Set aside. Fill a large cast-iron or other heavy skillet with about 1/2 inch vegetable oil (about 4 cups). Heat over medium until the oil reaches about 350 degrees and is hot but not smoking, 6 to 10 minutes. You can see if it's ready by dipping a tortilla wedge into the hot oil. It should bubble immediately and enthusiastically. Gently add enough tortilla wedges to fill the skillet in a single layer without crowding, and fry for about 1 minute per side, using a spider or a slotted spoon to flip them over, until lightly golden and crisp. (Do not allow them to brown too much or they will taste bitter.) Using the spider or slotted spoon, transfer the chips to the prepared baking sheets. Sprinkle immediately with salt, so it adheres to the glistening chips. Repeat until all chips are cooked, transferring cooled chips to a large bowl and replacing the paper towels as needed. (Let the remaining oil cool to room temperature, then strain and transfer to a bottle to reuse it for future deep frying.)
• To bake your tortilla chips, position racks in the upper and lower thirds of the oven and heat to 375 degrees. Brush 2 large baking sheets with oil or spray with cooking spray. Working in batches, scatter the tortilla wedges on top in a single layer without crowding too much. (The chips should barely overlap.) Lightly brush or spray the tops with oil or cooking spray. Bake for 15 to 20 minutes, remove from the oven, flip the chips and return to the oven, until lightly browned and crisp, another 15 minutes. Remove from the heat. Immediately sprinkle with salt to taste, so the salt will stick to the chips. Repeat with remaining chips.