Fresh Tortilla Triangles Recipes

FRESH TORTILLA TRIANGLES

Fresh Tortilla Triangles image

Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.

Provided by USA WEEKEND columnist Pam Anderson

Categories Appetizers and Snacks Cheese Nachos Recipes

Yield 32

Number Of Ingredients 3

Ingredients

2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

Steps:

Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Nutrition Facts : Calories 26.3 calories, Carbohydrate 2.9 g, Fat 1.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.9 mg, Sugar 0.1 g

CHILI-LIME TORTILLA TRIANGLES

Chili-Lime Tortilla Triangles image

Categories Bread Appetizer Bake Lime Hot Pepper Spring Summer Tortillas Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 32 triangles

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons paprika
1 teaspoon Mexican achiote (annatto) paste
1/4 teaspoon cayenne
1 teaspoon salt
3 tablespoons fresh lime juice
1/3 cup vegetable oil
4 (10- to 12-inch) flour tortillas

Steps:

Preheat oven to 350°F.
Stir together paprika, achiote, cayenne, salt, lime juice, and oil.
Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each tortilla into long thin triangles with a sharp knife.
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.

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