Tortilla Chips Recipes

BAKED TORTILLA CHIPS

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.

HOW TO MAKE HOMEMADE TORTILLA CHIPS

Steps:

• Dry the tortillas: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. To dry them in the oven: lay them out in a single layer on a baking sheet and bake at 350°F for 5 minutes or 200°F for 10 minutes. Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying. You don't want them crisp at this point, just as dry as they would be if you left them out overnight.
• Cut each tortilla into 6 triangle shaped wedges
• Heat the oil in the pan: Pour oil into a medium skillet to a depth of 1/8 to 1/4 inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.
• Fry the tortilla chips: Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides get coated with oil. Fry for about 2 minutes until the chips just begin to lightly brown and get firm, and are no longer pliable.
• Move chips to a paper-towel-lined plate: Use the tongs, slotted spoon or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt. Place another paper towel over the top of the chips to be ready for the next batch. (Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. You can compensate for this by increasing the heat to high. As soon as the chips begin to color, reduce the heat to low, so the oil doesn't overheat in between batches.) Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt. When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best eaten when warm and freshly made.
• Preheat the oven and cut tortilla chips: Preheat the oven to 350°F. While the oven preheats, cut the tortillas into wedges
• Place on baking sheet: Spread the tortilla wedges out on a baking sheet in a single layer.
• Bake: Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. Remove from the oven and let cool. Sprinkle with more salt to serve.
• Cut the tortillas into wedges:
• Line your microwave: Use a paper towel to line the bottom of the microwave.
• Microwave the chips: Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt. The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But start at half of that and add time as needed. Sprinkle with salt to serve. Great with guacamole .

BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

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.

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.

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.

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:

• Mix all the ingredients together and knead until just smooth and round into a ball (about 4-5 minutes). Dust the dough with flour lightly then leave to rest for half an hour under a tea towel or cling film. This doesn't rise as there is no yeast but does need time for the gluten to begin to develop
• Split the dough into either six or eight equal pieces, depending on how big you want your tortillas. You can either do this by sight (chop the dough in half and so on) or, to get the tortillas as equal as possible, weigh the dough and work out the weight for an eighth or tenth of that total. Then weigh portions out accordingly
• Put your frying pan on the hob over a medium-high heat
• Flour your work surface and roll out a ball of dough thinly (about 1-2 mm thick) and to as close to a circle as possible. Don't worry if it's a wonky 'circle' as that's all part of the hand-made charm (please note these tortillas are a little more tricky to handle than normal flour tortillas and will need a little extra flour on your work surface to stop them sticking)
• Pop the tortilla on the frying pan and toast on the first side until it is getting dark brown but not burnt. This will only be a minute or even less so keep a keen eye on it. Flip over and repeat on the other side
• While the first tortilla is dry-frying roll out the next one, but bear in mind how quick they cook! Repeat until all tortillas are browned on both sides
• When the soft tortillas are made, cut them into eight wedges each
• Have a few sheets of paper towel ready. Also, have a small bowl ready and the salt and paprika to hand
• Pour a layer of oil into the same frying pan, to a few millimeters - it doesn't have to be a huge amount of oil
• Fry as many tortilla wedges at a time as you can fit in the frying pan - fry for about one minute on each side, flipping them over as they puff up a little and brown lightly. Take them out and place on the kitchen towel to get rid of any excess oil
• Immediately (while still hot) place them in the small bowl and sprinkle over a little salt and the smoked paprika, toss them so they are covered and set aside.
• Repeat steps 10 and 11 until all of the tortillas are fried and seasoned. Serve when they are cooled and have crisped up. They'll keep for a couple of days in an airtight container

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!

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.