Tortilla Cookie Crisps 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.

HOMEMADE BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
• Bake in the preheated oven until golden and crisp, about 5 minutes.

FRIED FLOUR TORTILLA CHIPS

Steps:

• Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes.
• Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.

TORTILLA CRISPS

Steps:

• Combine all ingredients except for the tortillas.
• Spread each tortilla with a thick layer of the spread.
• It will seem like a lot of topping, but it is just right.
• Cut each tortilla into 8 wedges.
• Put on an ungreased cookie sheet.
• Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown.
• Serve hot or cold.

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F.
• Line 2 heavy large baking sheets with aluminum foil.
• Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm.
• Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes.
• Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.

TORTILLA CHEESE CRISPS

Steps:

• Spray baking sheet with nonstick spray.
• Place tortillas on baking sheet; spray nonstick spray.
• Sprinkle cheese evenly among the four tortillas.
• Bake at 350 degrees for 7-10 minutes.
• Top with salsa.

GARLIC TORTILLA CHIPS

Steps:

• Cut each flour tortilla into 8 wedges. Coat one side of tortilla wedges with cooking spray; sprinkle garlic salt over the top.
• Arrange tortilla wedges on parchment-lined baking sheet. Bake in 350 degree Fahrenheit oven until crispy, about 10 minutes.

HOMEMADE TORTILLA CHIPS

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.

TORTIZZAS

Steps:

• Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
• Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
• Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas' edges are crispy but still pale, 8 to 10 minutes.
• While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
• To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.

TORTILLA COOKIE CRISPS

Steps:

• In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.
• In another mixing bowl, add flour, soda and walnuts. Mix well.
• Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
• Take out beaters.
• Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
• Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
• The last two cups mix in, the "dough" will be a little stiff. But mix well.
• Preheat oven 375°F.
• Take heaping tablespoon and drop on ungreased cookie sheets.
• Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.
• Bake 10 minutes light and soft and chewy.
• Bake 12 minutes brown and crispy and chewy.
• Let set 5 minutes then take off of sheets.
• I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
• Note:.
• Do not use black sheets. Bottoms get too done and tops not cooked enough.
• Servings based on 3 large cookies per person.
• Cooking time is for two sheets at a time.
• Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
• Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.