Healthy Baked Corn Tortilla Chips Homemade Recipes
I saw this recipe and thought it could come in handy for the upcoming ZWT5. It gives me an idea of how to use up those odd tortillas I tend to have left over after buying a pack.
Recipe From food.com
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Light but crunchy and better than store bought. The taste does depend on the oil you use. I prefer coconut or canola oil.
Recipe From food.com
Provided by makhubbard somewher
Categories Low Cholesterol
Time 30m
Yield 100 chips, 4 serving(s)
Number Of Ingredients 2
Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients!
Recipe From food.com
Provided by the80srule
Categories Lunch/Snacks
Time 20m
Yield 32 chips, 4 serving(s)
Number Of Ingredients 3
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Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips.
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Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips.
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