Tasty Tortilla Crisps Recipes

AIR FRYER TORTILLA CHIPS RECIPE BY TASTY

Steps:

• Preheat the air fryer to 350°F (180°C).
• Lightly brush the tortillas with olive oil on both sides.
• Sprinkle the tortillas with the salt and Tasty Jazzy Spice Blend on both sides.
• Cut each tortilla into 6 wedges.
• Working in batches, add the tortilla wedges to the air fryer in a single layer and "fry" for about 5 minutes, or until golden brown and crispy.
• Serve with guacamole.
• Enjoy!

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!

TORTILLA CRISPS

Steps:

• Combine all ingredients except for the tortillas.
• Spread each tortilla with a thick layer of the spread.
• It will seem like a lot of topping, but it is just right.
• Cut each tortilla into 8 wedges.
• Put on an ungreased cookie sheet.
• Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown.
• Serve hot or cold.

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
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TORTIZZAS

Steps:

• Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
• Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
• Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas' edges are crispy but still pale, 8 to 10 minutes.
• While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
• To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.

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.

TASTY TORTILLA CRISPS

Steps:

• Preheat oven to 350°F.
• Cut each tortilla into 6 wedges.
• Place on a lightly greased baking sheet- use two if necessary to keep wedges in one layer.
• With a pastry brush, lightly brush the tortillas with the olive oil.
• Bake at 350°F for 10 minutes or until lightly colored.
• Sprinkle on the cheese and serve.