Do It Yourself Bbq Fritos Recipes

DO IT YOURSELF BBQ FRITOS

Steps:

• Preheat oven to 375°F. Slice off ends of corn tortilla rounds. Then slice tortilla into strips, 1/2 inch wide. Slice the long strips in half, so each tortilla strip is approximately 1/2 inch by 2 inches. Place cut strips on a baking sheet lined with parchment paper.
• Brush strips with oil. Flip over and brush the other side. Sprinkle half the seasoning on one side of the chips and half the seasoning on the other side. Bake for about 12 minutes or until the strips are crunchy. Please note, that the seasoning will darken during baking. You can also sprinkle seasoning on after they are baked, but you'll have to brush additional oil on first to make the seasoning stick. I didn't want my chips to be too oily so I sprinkled the seasoning on before baking.

BBQ PARTY AND SNACK MIX

Steps:

• Preheat oven to 250 degrees F.
• Combine Fritos, Chee-tos, Cheez-Its, corn nuts, sesame sticks, potato sticks, and soy nuts in a large bowl, mixing well.
• In a saucepan, melt the butter or margarine; add the Worcestershire, paprika, garlic and onion powders, chili powder, liquid smoke, bbq sauce and Tabasco.
• Combine with a whisk until smooth.
• Pour mixture over snack mix and stir well until all of the snacks seem equally coated.
• Spread the snack mix on a large flat baking sheet that has a lipped edge and bake for 1 hour, stirring every 10 minutes (this promotes even drying).
• Mixture is done when it is dry and crisp; the sesame sticks get crispest as they cool.
• Cool snack mix and store in an airtight container until ready for use.

HOMEMADE FRITOS

Steps:

• Heat oven to 375 degrees. Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about 3/4 cup water to a boil.
• In a small bowl, whisk together the cornmeal and salt. Add 1/3 cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
• Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick. Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.
• Set aside a plate lined with a paper towel. Fill a small skillet with about 1.5 inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.