Tortilla Cookie Crisps Recipes

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.

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.

CINNAMON SUGAR CRISPS

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Melt butter in a 17- by 12-inch shallow baking pan in oven, about 2 minutes. Spread tortillas, in baking pan, overlapping slightly and turning each over once to coat with butter.
• Stir together sugar, cinnamon, and a pinch of salt. Sprinkle evenly over tortillas.
• Bake tortillas until golden and puffed in spots, 4 to 5 minutes.

TORTILLA COOKIE CRISPS

Steps:

• In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.
• In another mixing bowl, add flour, soda and walnuts. Mix well.
• Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
• Take out beaters.
• Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
• Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
• The last two cups mix in, the "dough" will be a little stiff. But mix well.
• Preheat oven 375°F.
• Take heaping tablespoon and drop on ungreased cookie sheets.
• Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.
• Bake 10 minutes light and soft and chewy.
• Bake 12 minutes brown and crispy and chewy.
• Let set 5 minutes then take off of sheets.
• I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
• Note:.
• Do not use black sheets. Bottoms get too done and tops not cooked enough.
• Servings based on 3 large cookies per person.
• Cooking time is for two sheets at a time.
• Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
• Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.

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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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.

TORTILLA CRISPS WITH BRICKLE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread tortilla wedges onto the prepared baking sheet.
• Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until chips are crisp, about 15 minutes.
• Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

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.