Toasted Corn Chips Recipes

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.

DELICIOUS BAKED CORN CHIPS

Steps:

• Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
• Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

TOASTED CORN CHIPS

Steps:

• Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray. Cut tortillas into 8 wedges each, and arrange in a single layer on baking sheets. Sprinkle with salt. Spray top of tortillas with cooking spray.
• Transfer baking sheets to oven, and bake until chips are crisp and golden brown, about 15 minutes. Cool before serving.

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)

Steps:

• For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
• For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

TOASTED TORTILLA CHIPS

Steps:

• Preheat oven to 400ºF. Cut each tortilla into 6 pieces. Spread half of the tortilla chips on a baking sheet.
• Bake in the preheated oven for 10 minutes.
• Remove from the oven, turn each tortilla chip over and return them to the oven for 3 more minutes.
• Remove from the baking sheet and let them cool. Repeat with remaining tortilla chips.
• NOTE: other method is to fry the tortilla pieces in hot oil in a fryer, drain and to absorb the excess of oil, place them on paper towels and sprinkle with salt when they are still hot.

TOASTED CORN TORTILLA CHIPS

Steps:

• 1. Preheat the oven to 325°. Lay one tortilla on a cutting surface. Brush one side only with a thin film of vegetable oil, about 1/8 teaspoon. Repeat with the remaining tortillas and oil. Cut the tortillas into the desired size: quarters, sixths, or eighths. 2. Arrange as many tortilla wedges as will fit in a single layer on a large baking sheet. Bake on the middle rack of the oven about 10 minutes, or until the chips are crisp and lightly browned. Remove the chips from the oven and sprinkle lightly with salt, if desired. Repeat baking until all of the chips have been toasted. Once cooled, store in a sealed plastic bag, or other airtight container, if made ahead.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TOASTED CORN CRISPS

Steps:

• Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Whisk together dry ingredients, then whisk in remaining ingredients.
• Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart.
• Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool.
• Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary).
• When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely.

CORN CHIPS FROM SCRATCH

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients in a bowl.
• Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
• Spread dough out evenly and thinly across pan.
• You may scored the dough into chip shapes or leave it whole and break it up later.
• Bake for 10 minutes at 400 degrees.
• Allow to cool on pan and break apart.

TOASTED CORN TORTILLA STRIPS

Steps:

• Preheat oven to 375 degrees. Spread tortilla strips in a single layer on a baking sheet. Bake until crisp and just beginning to turn golden, 5 to 10 minutes. Remove from oven, and let stand until cool. Store in an airtight container at room temperature for up to 2 days.