Chocolate Tortilla Chips Homemade Recipes

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CHOCOLATE TORTILLA CHIPS-HOMEMADE



Chocolate Tortilla Chips-homemade image

This recipe was inspired by Bea L's recipe for Chocolate Caramel Tortilla Dessert- it got me to thinking why not make chocolate tortillas to go with this dessert instead of plain tortillas. For crispy snack they are skillet cooked and then baked . For a soft tortilla they are just skillet cooked. (or cooked over open gas flame...

Provided by Pat Duran

Categories     Chips

Time 30m

Number Of Ingredients 7

2 c all purpose flour
1 dash(es) table salt
1 tsp baking powder
1/4 c granulated sugar-more or less you decide on the sweeetness
2 Tbsp dark baking cocoa powder(hershey's dark)
2 1/2 Tbsp coconut oil or canola oil
3/4 c milk or warm water

Steps:

  • 1. Preheat oven to 400^. Whisk together the flour,salt,baking powder,cocoa and sugar in a bowl; to blend together. Add remaining ingredients and mix together with a wooden spoon; until the dough forms into a ball.
  • 2. Place the ball on a floured surface and knead for about 5 minutes- adding flour until the dough in no longer sticky.
  • 3. Cut dough ball into 4 equal parts then cut those pieces in half so that you have 8 pieces.( I doubles the recipe so I have 16 pieces, as shown instead of the 8).
  • 4. Form these pieces into balls; let rest 6 minutes. Roll each ball into a circle as this as you can about 1/8 of an inch is good. Heat a heavy skillet over medium heat.DO NOT add any oil or spray to pan it must be a dry surface. (If you can cook them over open gas flame and turn over and over until done do not burn.About 30 seconds on each side.
  • 5. If you want soft tortillas they are done. Store in refrigerator when cooled, in a ziploc baggie. For crispy chips like in the photo. Cut each tortilla into 8 equal pieces with a pizza wheel or sharp knife. Place on a cookie sheet in a single layer and bake for 4 to 5 minutes on each side. Remove and cool slightly and sprinkle with powdered sugar, if desired. Enjoy.

HOMEMADE TORTILLA CHIPS



Homemade Tortilla Chips image

Of course, you can buy tortilla chips at the store, but there are many good reasons to make your own. For one, they can support more toppings, since they're likely to be thicker. And you can control the level of salt and browning. This recipe allows you to bake or fry them: Frying results in the crispiest, snappiest crunch, while baking is incredibly easy. If you decide to fry, mind your stovetop heat, adjusting as needed so the chips turn golden in the same time it take them to crisp. The chips are delicious on their own, with salsa or guacamole, or in nachos, chilaquiles or migas. Keep the chips in a sealed container or bag and they will stay beautifully crisp for at least one week.

Provided by Pati Jinich

Categories     snack, crackers and chips, finger foods

Time 1h

Yield 1 to 1 1/2 pounds

Number Of Ingredients 4

30 (5-inch) fresh corn tortillas (about 25 ounces)
Vegetable oil (about 4 cups), as needed for frying or baking
Nonstick cooking spray, for baking
Kosher salt or sea salt

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.

CHOCOLATE TORTILLA TORTE



Chocolate Tortilla Torte image

Since this is my first recipe to post I wanted to share one of our favorite treats. No one believes it's made with tortillas! Prep time does not include minimum 6 hours or overnight refrigeration! I cut it into 8 pieces. A coworker gave me the recipe years ago, and we've enjoyed it often. Hope you do too.

Provided by bottlewasher

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 3

1 (12 ounce) bag semi-sweet chocolate chips
1 (16 ounce) container sour cream
1 (10 count) package flour tortillas (smaller ones for a taller torte, large ones for a wider torte,or 8 count)

Steps:

  • Melt chocolate chips in microwave until melted (stir every 30 seconds).
  • Cool chocolate slightly (about 5-10 minutes); it should be smooth.
  • Mix in sour cream.
  • Mixture should be the consistency of thick pudding.
  • Spread first tortilla with layer of chocolate mix.
  • Be sure to go to edges.
  • Repeat until all tortillas are used.
  • There should be enough chocolate mix to liberally cover the top.
  • (If I've made the chocolate layers thinner, I frost the whole thing).
  • Decorate with strawberries or raspberries.
  • Important: Refrigerate at least 6 hours or overnight.

CHOCOLATE-CINNAMON "NACHOS"



Chocolate-Cinnamon

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 small flour tortillas
2 tablespoons butter, melted
1/4 cup plus 1 tablespoon cinnamon sugar
1/2 cup chocolate chips
1/4 cup plus 2 tablespoons heavy cream

Steps:

  • Preheat the oven to 450 degrees F.
  • Brush both sides of the tortillas with butter and sprinkle with 1/4 cup cinnamon sugar. Cut each tortilla into 8 wedges. Place the tortilla chips on foil-covered baking sheets. Bake in oven until golden, turning halfway through, 4 to 5 minutes per side.
  • Meanwhile, heat the chocolate chips with 2 tablespoons heavy cream in microwave until smooth and melted, stirring every 15 seconds. It should take about 45 seconds total.
  • In a small bowl, beat the remaining 1/4 cup heavy cream to soft peaks.
  • Once the chips are done, place them on a platter. Drizzle with chocolate sauce and top with small spoonfuls of the whipped cream. Sprinkle with the remaining tablespoon of cinnamon sugar and serve immediately.

HOMEMADE TORTILLA CHIPS



Homemade Tortilla Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 36 chips

Number Of Ingredients 2

6 corn or flour tortillas
Oil

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.

HOMEMADE TORTILLA CHIPS



Homemade Tortilla Chips image

I make these homemade tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer plain, just sprinkle with salt after frying. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 4 servings.

Number Of Ingredients 4

3/4 teaspoon salt
1/2 teaspoon ground chipotle pepper
10 corn tortillas (6 inches)
Canola or corn oil for deep-fat frying

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.

Nutrition Facts : Calories 183 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein.

CHOCOLATE CHIP QUESADILLA



Chocolate Chip Quesadilla image

Irene Rundell of Haskell, Oklahoma likes to keep dessert sweet and simple with this yummy finale. "Chocolate Chip Quesadilla is a classic," she says. "It's quick, different, deliciously chocolaty and takes just a handful of ingredients."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons honey
2 flour tortillas (6 inches)
1/2 teaspoon ground cinnamon
2 tablespoons semisweet chocolate chips
1 teaspoon canola oil

Steps:

  • Drizzle honey over one tortilla; sprinkle with cinnamon and chocolate chips. Top with remaining tortilla. , In a small skillet, cook quesadilla in oil over medium heat for 1-2 minutes on each side or until lightly browned. Cut into four wedges. Serve immediately.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

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