Zippy Tortilla Chips Recipes

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HOW TO MAKE HOMEMADE TORTILLA CHIPS



How to Make Homemade Tortilla Chips image

This step-by-step recipe for homemade tortilla chips gives you the best chips ever. Bake, fry, or even microwave these tortilla chips in 25 minutes. Chips and salsa are just minutes away!

Provided by Elise Bauer

Categories     Snack     Deep Fried     How To     Quick and Easy     Restaurant Favorite

Time 25m

Number Of Ingredients 3

About 3/4 to 1 cup regular olive oil, peanut oil, canola oil, or vegetable oil (more or less depending on how many chips you are making)
Corn tortillas (each tortilla will make 6 chips)
Kosher salt (or other coarse salt), to taste

Steps:

  • Dry the tortillas: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. To dry them in the oven: lay them out in a single layer on a baking sheet and bake at 350°F for 5 minutes or 200°F for 10 minutes. Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying. You don't want them crisp at this point, just as dry as they would be if you left them out overnight.
  • Cut each tortilla into 6 triangle shaped wedges
  • Heat the oil in the pan: Pour oil into a medium skillet to a depth of 1/8 to 1/4 inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.
  • Fry the tortilla chips: Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides get coated with oil. Fry for about 2 minutes until the chips just begin to lightly brown and get firm, and are no longer pliable.
  • Move chips to a paper-towel-lined plate: Use the tongs, slotted spoon or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt. Place another paper towel over the top of the chips to be ready for the next batch. (Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. You can compensate for this by increasing the heat to high. As soon as the chips begin to color, reduce the heat to low, so the oil doesn't overheat in between batches.) Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt. When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best eaten when warm and freshly made.
  • Preheat the oven and cut tortilla chips: Preheat the oven to 350°F. While the oven preheats, cut the tortillas into wedges
  • Place on baking sheet: Spread the tortilla wedges out on a baking sheet in a single layer.
  • Bake: Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. Remove from the oven and let cool. Sprinkle with more salt to serve.
  • Cut the tortillas into wedges:
  • Line your microwave: Use a paper towel to line the bottom of the microwave.
  • Microwave the chips: Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt. The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But start at half of that and add time as needed. Sprinkle with salt to serve. Great with guacamole .

Nutrition Facts : Calories 107 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 185 mg, Sugar 0 g, Fat 3 g, ServingSize 1 dozen tortillas yields 72 chips, UnsaturatedFat 0 g

ZIPPY TORTILLA CHIPS



Zippy Tortilla Chips image

If store-bought tortilla chips are too salty for you, give these homemade southwestern chips a try. You'll be pleasantly surprised at how quick and easy they are to make, and you're sure to get a spicy kick out of them!-Kim Sumrall, Aptos, California

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 teaspoon brown sugar
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 corn tortillas (6 inches)
Cooking spray

Steps:

  • In a small bowl, combine the first 6 ingredients. Stack the tortillas; cut into 6 wedges. Arrange in a single layer on a baking sheet coated with cooking spray. , Spritz the wedges with cooking spray; sprinkle with seasoning mixture. Bake at 375° for 9-10 minutes or until lightly browned. Cool for 5 minutes.

Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

HOMEMADE TORTILLA CHIPS



Homemade Tortilla Chips image

I make these homemade tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer plain, just sprinkle with salt after frying. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 4 servings.

Number Of Ingredients 4

3/4 teaspoon salt
1/2 teaspoon ground chipotle pepper
10 corn tortillas (6 inches)
Canola or corn oil for deep-fat frying

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.

Nutrition Facts : Calories 183 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein.

BAKED TORTILLA CHIPS



Baked Tortilla Chips image

Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Snacks     Kids     Quick and Easy

Time 25m

Yield 6

Number Of Ingredients 6

1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

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.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 26 g, Fat 4.1 g, Fiber 3.7 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 418 mg, Sugar 0.7 g

HOMEMADE TORTILLA CHIPS



Homemade Tortilla Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 36 chips

Number Of Ingredients 2

6 corn or flour tortillas
Oil

Steps:

  • Frying method:
  • Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
  • Baking method:
  • Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.

ZIPPY TORTILLA CHIPS FOR 2



Zippy Tortilla Chips for 2 image

Make and share this Zippy Tortilla Chips for 2 recipe from Food.com.

Provided by franrobson

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne powder
4 corn tortillas

Steps:

  • In a small bowl, combine the first 6 ingredients.
  • Stack the tortillas, cut into 6 wedges.
  • Arrange in a single layer on a baking sheet coated with nonstick spray.
  • Spritz the wedges with nonstick cooking spray and sprinkle with seasoniong mixture.
  • Bake at 375 for 9-10 minutes or until lightly browned.
  • Cool for 5 minutes.

Nutrition Facts : Calories 113.3, Fat 1.5, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 23.4, Fiber 3.2, Sugar 1.8, Protein 2.9

HERBED TORTILLA CHIPS



Herbed Tortilla Chips image

I thought of these when I found several packages of tortillas shells while cleaning out my freezer. It's an inexpensive, low-calorie treat for my husband and me. -Angela Case, Monticello, Arkansas

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 3 servings.

Number Of Ingredients 9

2 teaspoons grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
Dash pepper
2 flour tortillas (6 inches)
2 teaspoons olive oil

Steps:

  • In a small bowl, combine the first seven ingredients. Brush tortillas with oil; cut each tortilla into six wedges. Arrange in a single layer on a baking sheet coated with cooking spray., Sprinkle wedges with seasoning mixture. Bake at 425° for 5-7 minutes or until golden brown. Cool for 5 minutes.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ZIPPY PORK CHILI



Zippy Pork Chili image

In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 11

2 tablespoons canola oil
1 boneless pork loin roast (3 to 4 pounds), cut into 1-inch cubes
1 medium onion, chopped
1 garlic clove, minced
2 cans (16 ounces each ) chili beans, undrained
2 cans (10 ounces each) diced tomatoes with mild green chiles, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 teaspoon beef bouillon granules
Chili powder, pepper and cayenne pepper to taste
Optional: Sour cream, tortilla chips and shredded cheddar cheese

Steps:

  • In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer., Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.

Nutrition Facts : Calories 303 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 638mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges

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