BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS
Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.
Provided by gem
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 23.2 g, Fat 8.5 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 1 g, Sodium 23.4 mg, Sugar 0.5 g
SEASONED TORTILLA STRIPS
These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate.
Provided by Junebug
Categories Lunch/Snacks
Time 25m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Stir oil and all spices together.
- Brush one side of all the tortillas with oil/spice mixture.
- Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
- Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
- Bake until golden and crisp, about 10-15 minutes.
- (If pans are on different oven racks switch their positions about halfway through baking.).
- Remove from oven and sprinkle with salt.
- Cool completely in pans.
Nutrition Facts : Calories 142.8, Fat 8.9, SaturatedFat 1.2, Sodium 27.6, Carbohydrate 15, Fiber 2.4, Sugar 0.3, Protein 2
TORTILLA SNACK STRIPS
"These crispy, zippy strips are a super homemade alternative to commercial snack chips," writes Karen Riordan from her home in Fern Creek, Kentucky.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Brush butter over one side of each tortilla. Combine the seasonings; lightly sprinkle 1/4 teaspoon over each tortilla. Make two stacks of tortillas, with three in each stack. Using a serrated knife, cut each stack into nine thin strips. , Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BAKED FLOUR TORTILLA CHIPS
Light, flaky, and crisp, seasoned with a variety of sweet and savory spices, Baked Flour Tortilla Chips are a satisfying low-guilt snack.
Provided by Amanda Biddle
Categories Snack
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Brush each side of a tortilla with about 1/2 teaspoon oil or melted butter. Sprinkle one or both sides of tortilla with seasoning of choice.* Using a sharp knife or pizza wheel, cut tortilla in half and then crosswise into 1-inch wide strips, or simply cut into 8-wedges, and place in a single layer on a parchment-lined baking sheet. Repeat with remaining tortillas.
- Bake until light golden brown and crisp 5-12 minutes (see note below), rotating pans halfway through if baking more than one at a time. Cool to room temperature. Baked chips keep well, stored in an airtight tin, for up to a week. (I find that the flavor and texture are actually best after a day or two.)
Nutrition Facts : Calories 121 kcal, Carbohydrate 15 g, Protein 2 g, Fat 5 g, Sodium 205 mg, Sugar 1 g, ServingSize 1 serving
FRIED TORTILLA STRIPS
An incredibly easy 5-minute recipe for fried tortilla strips with a sweet and salty version.
Provided by Andrea
Categories Appetizer
Time 5m
Number Of Ingredients 9
Steps:
- Warm oil in a large pan over medium heat.
- Meanwhile, slice tortillas into 1″ thick strips. When the oil reaches 375 degrees, add tortilla strips and fry for 30 seconds a side, or until golden brown. Remove from heat, and place to a paper-towel lined plate.
- For the salty blend, combine ingredients then sprinkle lightly over the strips while they're still hot.
- For the sugar blend, combine ingredients, then add to a large plastic baggie and put in 6 warm tortilla strips. Seal the bag and shake until well coated. Repeat until all tortilla strips are covered.
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