Whole Wheat Tortilla Chips Recipes

WHOLE WHEAT TORTILLAS QUICK AND EASY

Steps:

• Combine flour, baking powder, and salt.
• Add olive oil and stir until well combined.
• Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
• On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
• Divide dough into 10 balls.
• Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
• Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
• Freeze or eat right away!

MEXICAN WHOLE WHEAT FLOUR TORTILLAS

Steps:

• In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
• Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
• Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

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.

WHOLE WHEAT PITA CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl, combine the olive oil, salt, pepper, and garlic powder and brush onto both sides of the chips.
• Bake for 10-12 minutes, until golden and crispy.
• Enjoy!

BLACK BEAN DIP WITH WHOLE WHEAT TORTILLA CHIPS

Steps:

• To make Dip: Put the beans in a bowl and add enough cold water to cover by 2 inches. Set aside for at least 4 and up to 8 hours. Change the water once or twice during soaking. Drain and rinse the beans.
• Put the beans in a medium sized saucepan and add 3 cups of water and the pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for about 1 1/2 hours, or until the beans are tender and the water just barely covers the beans, (Add more water if necessary while cooking the beans). Drain, reserving the cooking liquid. Set aside to cool.
• Transfer the beans and half the cooking liquid (or half the liquid fro the can) to a food processor. Add the garlic, cumin, and chili sauce. Process until coarsely blended,. Add more of the bean liquid if necessary to thin the dip, Transfer to a serving bowl and set aside.
• To Make the Chips: Preheat the oven to 350°F Lightly spray a baking sheet with vegetable oil spray.
• Lay the tortilla on a work surface and brush them on both sides with egg whites. Cut the tortillas into 10 to 12 triangles each and lay the triangles on the baking sheet. Sprinkle the trangles with the sesame seeds. Bake for about 10 minutes, then remove from the oven. Use a metal spatula to loosen any chips that have stuck to the sheet, turn the chips over and bake for a few more minutes, until golden brown, Lift from the baking sheet and serve warm or at room temperature with the dip.

WHOLE WHEAT WRAPS

Steps:

• In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
• Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
• Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
• Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.