Homemade Tortilla Crisps recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters

Here's a simple recipe for making tortilla crisps at home.

130 people made this

IngredientsServes: 12

  • oil for deep frying
  • 350g (12 oz) corn tortillas, cut into triangles
  • salt to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat oil in a large, heavy saucepan to 190 C.
  2. In small batches, fry the corn tortilla triangles until crisp. Remove from heat and drain on kitchen roll. Salt to taste while warm. Serve with salsa, guacamole or dip of your choice.

Tip:

These can also be prepared by baking the tortilla triangles in a 180 C / Gas Mark 4 oven for 5 minutes, or until crisp.

Recently viewed

Reviews & ratingsAverage global rating:(135)

Reviews in English (117)

by Butterfly Flutterby

I don't have the patience to fry tortillas. I just fire up the double ovens, spray the tortillas with butter flavored Pam (on both sides) and put them in the oven, turning once.-04 Sep 2005

by GUZ66

These are great--to make them healthier, I sprayed them with butter-flavored cooking spray and baked them at 425 until they started to brown--wonderful crunch!-05 Mar 2005


Homemade Tortilla Chips

Try these baked Homemade Tortilla Chips made from corn, flour or cassava tortillas! A perfect way to use up leftover tortillas, and you can flavor them any way you like! Enjoy with our Easy Guacamole and our Homemade Salsa recipes.

To me, a perfect Sunday afternoon includes Netflix, a big bowl of easy homemade guacamole and a bag of tortilla chips.

What DOESN’T sound perfect to me, is making corn tortillas for dinner and then no one wanting to eat them as leftovers because they’re not as soft.

The solution? Make homemade tortilla chips!


Homemade Tortilla Chips

When it’s just us, I admit that we have been known to commit the ultimate dipping crime: a (gasp!) double dip. In our defence, we do flip our chip end for end, and dip the unbitten end. I’m sure purists would still be still horrified.

This recipe is very easy to make and perfect with a spicy guacamole or hearty hummus. Homemade tortilla chips (or tortilla crisps) are much healthier than the packet ones, as they are baked rather than fried.

Additionally, you can control the amount of salt, and even the greatest salt fiend is unlikely to douse them in the quantity found in the shop-bought variety. In short, they are better for your blood pressure, better for serving to children and all-round nicer.


How to Make Homemade Tortilla Chips

Is there anything better than chips and salsa? It&rsquos the ultimate summer appetizer, the perfect Super Bowl snack, and a must-have side for Taco Tuesday dinners. But if there&rsquos one way to make chips and salsa even better, it&rsquos by using homemade tortilla chips. Sure, you can easily buy a bag from the grocery store, but you&rsquoll be surprised by just how easy and delicious homemade tortilla chips can be! You can whip up these restaurant-style chips in 10 minutes or less, and with just three ingredients, learning how to make tortilla chips is easier than you might think. They&rsquore totally customizable, too. Fry them, bake them, or spice them up with Ree Drummond's flavorful seasonings.

Whether you're looking for an impressive starter or you're just feeding a bunch of hungry teenagers, these salty, crunchy, warm chips will be a hit. The best part about homemade tortilla chips is that there are endless ways to use them: crumble them over chicken taco salad or serve them with a variety of dips (pico de gallo, restaurant-style salsa, and seven-layer dip&mdashjust to name a few). Add a pitcher of marg-a-Ree-tas and turn it into a party.

Looking for a quick, easy dinner recipe? Try Ree&rsquos solution: a plate of nachos! In the summer, she says, &ldquoWe&rsquoll do a lighter snacky dinner like cheese nachos with pico de gallo.&rdquo Homemade tortilla chips make the perfect base for nachos because they&rsquore sturdier than most store-bought brands. Whether or not you find yourself taking on the nacho table trend, these homemade tortilla chips are worth a try.

What ingredients do you need to make homemade tortilla chips?

Three ingredients is all you need&mdashit really is that simple.

1.
Corn tortillas: Small corn tortillas bring so much flavor to these chips. Sure, you can use flour tortillas too, but we really prefer corn (for both color and flavor).

2.
Oil: Any flavorless oil with a high smoking point, like vegetable or canola oil, works well for frying up tortilla chips.

3.
Salt: This is what makes any chip irresistible, but the best part about homemade chips is that you can season to taste. So, if you&rsquore a more sensible person, you can use less salt. Or you can spice things up by adding a seasoning blend.


How do you make tortilla chips from scratch?

You can make homemade tortilla chips in two ways: deep fried or baked. Both are delicious and offer different pros and cons. While fried chips take a little more effort, they&rsquoll give you that fresh-from-the-fryer crunch and will resemble the chips you&rsquove probably had in restaurants. Baked chips are an easy, hands-off way to make homemade tortilla chips, but they won&rsquot have the signature crunch of fried chips.

For fried tortilla chips:
You'll need a heavy high-sided pan or dutch oven and a thermometer (if you have one) to heat the oil to 350 degrees. Fry the corn tortilla wedges in batches, stirring to prevent them from overlapping, until they're golden and crisp. It only takes about 1 minute, so keep a close eye on them! Then use a spider or slotted spoon to remove them to a towel-lined plate and sprinkle with salt right away! Note: A spider is a great tool for frying. It allows you to remove a large batch of chips all at once and drain well to remove as much oil as possible.

For baked tortilla chips:
Toss the corn tortilla wedges with oil and place on a baking sheet. You'll season them before baking so sprinkle with salt or pick a seasoning blend, like taco seasoning or cajun seasoning. And bake in a 325 degree oven for 12 to 15 minutes until golden.

How do you keep homemade tortilla chips fresh?

Homemade tortilla chips are best served fresh&mdashstraight from the fryer or oven. But if you made too many (which is never the case) or you&rsquore saving them for later, the fried tortilla chips can be stored in a paper bag or airtight container for up to one week. Baked tortilla chips are better served right away, as they tend to get stale quickly.


STORING & SERVING

How to store cinnamon sugar tortilla chips? Store your cinnamon chips in an airtight container at room temperature. Make sure it’s airtight so they hold their crunch and don’t get stale. If they are store properly, they should last for a couple of weeks.

What to serve with? There are loads of dips that go great with these chips and although we prefer the fruit salsas, these other dips work well too.

Fruit salsa and cinnamon chips are one of my favorite combinations. I know it sounds a little different, but you’ll have to give it a try and tell me what you think!

If you have not tried these chips before, please do!! We know it’s hard to beat a classic tortilla chip, but these sweet treats are perfect for any party or snack. And because they’re so simple, you’ll want to make them all the time!


How to make homemade tortilla chips

Step 1: Grab some store bought corn tortillas and cut them into fourths. This will give you the perfect size for dunking, dipping and snacking, which is exactly what we want. You can cut as many tortillas as you want, but I recommend about 3 tortillas per person. You could estimate about 2 per person if there’s going to be a lot of other food around, but 3 seems to be the magic number for snacking on the porch with a drink.

Step 2: Heat up some frying oil, about 1 1/2 cups worth or more depending on how big of a batch you’re thinking of doing. I grabbed a small bottle of peanut oil at the grocery store and just went ahead and used it all since I don’t really fry things that often. However much you use, just make sure that the tortillas can be submerged in the oil when you put them in.

The oil should reach a temperature of around 350°F in order to start frying, which you can check with a thermometer like this one which I personally have and love. If you don’t have a thermometer, you can just put a small piece of tortilla in the oil and if it starts sizzling and bubbling, then it’s ready!

Don’t feel like frying? Here’s a recipe for baked tortilla chips.

Step 3: Time to get your fry on! Add a handful of tortillas into the oil and keep an eye on them as they do their thing. If they start to crowd together on one side of the pan, just move them around with a metal slotted spoon so they don’t stick together.

After about 2 minutes or so, or once they start to get a nice golden yellow/brown color, remove them using your slotted spoon. Shake ’em off a little to remove any excess oil and then place them on a baking sheet covered in paper towels. This will help soak up remaining excess oil so they’re not super greasy and gross.

Step 4: Sprinkle on some salt! One of my favorite things about tortilla chips is that they’re salty, so don’t forget the salt! In order for the salt to really stick to the chips, sprinkle it on immediately after you place them on the paper towels. I used a flaky sea salt like this one because it gives it that beautiful look of restaurant quality chips, but you can use kosher salt or even table salt if that’s all you have.

Step 5: Time to eat!

These tortilla chips will change your life, hands down. No exaggeration, they’re so good! They’re authentic, have an amazing fresh corn taste, they’re satisfying and most importantly they won’t crumble and fall apart like store bought chips.

These chips can withstand any kind of dipping without breaking or cracking in the middle. Isn’t that one of the most annoying things ever? You go to dip a tortilla chip in salsa or queso and it breaks in the middle of dipping, so you go to grab another chip and that one breaks too. I mean, come on! That’s no bueno – can’t be dealing with that.


More Easy Recipes

For the best homemade tortilla chips, fry them. We have shared details for fried and baked tortilla chips in the recipe. The baked chips are excellent, but they will not be as light or crispy as the traditionally fried chips. In the recipe ingredients, we call for 10 corn tortillas, but you can increase or decrease this amount based on how many chips you would like to make.

For the best flavor, look for tortillas that have been made using nixtamilized corn. Nixtamal is dried corn that has been cooked and soaked in water with calcium hydroxide (also known as slaked lime or cal). Not all store-bought tortillas use this method, which is why the flavor of corn tortillas can vary. Look for the words “nixtamel” or “nixtamalized” on the package. You can also look at the ingredients list on the package. It should be short and have the words “lime” or “cal” present.


Tortilla Crisps

( 5 Votes)

You must be logged in to add a private note. Login | Register

My Notes

We are adding the recipe to your Recipe Box.

This was added to your Recipe Box.

You must be logged in to add a recipe. Login | Register

Share This Recipe

Our 4-ingredient recipe for crunchy Tortilla Crisps will make you a hero to your kids. It's okay if you snack on them too. 'cause they're a bit healthier and beat any bagged snack by a mile!

What You'll Need

  • 1 / 4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Cooking spray
  • 8 (10-inch) flour tortillas

What to Do

  1. Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
  2. In a shallow dish, combine sugar and cinnamon mix well and set aside.
  3. Place 2 tortillas on a cutting board and use your favorite cookie cutter shapes to cut shapes from the tortillas. Spray both sides of the tortilla pieces with cooking spray and sprinkle with the sugar and cinnamon mixture. Place on prepared baking sheets.
  4. Bake 6 to 8 minutes, or until golden. Repeat with remaining tortillas. Allow to cool then store in an airtight container.
  • For tips on how to make your children's lunch boxes trade-proof, click here .
    makes a great "dip" for these chips!

Notes

Looking for more tasty homemade snack recipes? Then check out Our 14 Best Snack Foods!

Share This Recipe

Ratings & Comments

Thanks for your comment. Don't forget to share!

I am always happy to find recipes that are not tradition in any way. This would be one of them. It is great that you start from a flour tortilla and end up with a sweet treat that I am sure will satisfy almost any sweet tooth.

This recipe is sort of a twist on a sugar cookie. I am not a nutritionist but I would think these would be a little bit better for you than the sugar cookie. The kids would also enjoy helping you make these in the kitchen.

I made these when I was younger as a family tradition and they are delicious!

I have had these. they are a neat treat! Am betting they would be nice savoury as well..with some garlic, onion mixes, or with whatever other flavours float your boat. A little cayenne, chilli powder could really pump these up the other way!

My husband & I just love these. I do not cut them into shapes, but cut the tortilla like a pizza. They do not last long. They are easy & quick to make.

MESSED UP RECIPE !! Burnt first batch at 5 minutes. "TEMP. WRONG" -- SET AT 325 NOT 435 deg.

Did you notice where it said "OR until golden" .

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Decrease Font Size / Increase Font Size

LATEST TV RECIPE & VIDEO

Braised Mediterranean Beef

We know you're always looking for one pot dinner recipes that keep the menu fresh and fun. Well, our Braised Mediterranean Beef is a one-pot recipe full of comfort, flavor, and flair! It'll bring the family together around the table, and don't be surprised, when there's none left over! The combo of garlic, tomatoes, and red wine really add bold flavors that will make this a family-favorite!

WHAT'S HOT

You May Also Like

MR. FOOD TEST KITCHEN, the "Mr. Food Test Kitchen" oval, and OOH IT'S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated.
© 2021 by Ginsburg Enterprises Incorporated.
All rights reserved.


Homemade Tortilla Chips

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Of course, you can buy tortilla chips at the store, but there are many good reasons to make your own. For one, they can support more toppings, since they’re likely to be thicker. And you can control the level of salt and browning. This recipe allows you to bake or fry them: Frying results in the crispiest, snappiest crunch, while baking is incredibly easy. If you decide to fry, mind your stovetop heat, adjusting as needed so the chips turn golden in the same time it take them to crisp. The chips are delicious on their own, with salsa or guacamole, or in nachos, chilaquiles or migas. Keep the chips in a sealed container or bag and they will stay beautifully crisp for at least one week.


Cinnamon Crisps

Ridiculously easy, and beyond addictive. Serve them with ice cream. or just eat 'em as snacks.

whole Flour Tortillas (small Size)

Preheat the oven to 350 degrees.

Mix together the sugar and cinnamon.

Brush butter on one side of the flour tortillas. Sprinkle generously with the cinnamon sugar. Flip tortillas to the other side, then sprinkle on the cinnamon sugar.

Bake for 15-17 minutes until very crisp. Remove from oven and allow to cool completely.

Break into pieces and eat as snacks. or serve with ice cream!

First of all, these crisps are about the most delicious things you&rsquoll ever eat.

Second, these crisps are about the easiest things you&rsquoll ever make.

Third, when I was a little girl, I had a stuffed monkey named Womba. His hands Velcroed together and I think I might have worn him as an accessory for the first half of my fourth grade year. Sometimes he was around my shoulders like a cardigan. Sometimes he was around my waist like a belt. Sometimes he was criss-crossed over my shoulder like a purse. And if I was nervous, I&rsquod stroke his soft, fuzzy head and would feel better instantly.

I always wondered why Brad Benz didn&rsquot like me.

Back to my original point: These crisps are about the most delicious things you&rsquoll ever eat. I made them using homemade tortillas to go with cinnamon ice cream (swoon) in my next cookbook&hellipbut I also made them last week for a Food Network episode we filmed here on the ranch, and the guys absolutely inhaled them. So yesterday, for a Sunday snack, I made &rsquoem again using storebought tortillas and served &rsquoem with storebought vanilla ice cream. And they were still utterly divine.

You won&rsquot believe the simplicity. And you won&rsquot believe how addictive they are!


Watch the video: ΣΥΓΚΛΟΝΙΣΤΙΚΑ ΤΣΙΠΣ ΠΑΤΑΤΑΣ - Σπιτική Συνταγή


Previous Article

Sandvis lebada

Next Article

Cocktails That Change Color, Make Smoke, Sparkle and Do Other Magical Things