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Crunchy Tortilla Chip Cookies with Avocado Frosting

Crunchy Tortilla Chip Cookies with Avocado Frosting


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A few years ago, I watched an episode of “Good Eats”, where Alton Brown made avocado ice cream. Up until that time, I had never seen anything but savory applications for the delectable and nutritious fruit (yes, fruit, because of the “seed” or pit in the middle).

So I began experimenting on my own. Most of my friends and family approached the idea with trepidation. ”Guacamole on a cookie!?” I assured them that I did not use guacamole in the frosting, but just the avocado and lime juice. Needless to say, these crunchy cookies, with their silky avocado cream cheese frosting, have been a favorite Cinco de Mayo tradition ever since.

If you want a more flat/delicate cookie, just eliminate the parchment paper and bake on an ungreased cookie sheet. And believe it or not, that beautiful green color lasts a long time, with the addition of the lime juice. Be sure to zest the lime first, because that’s what gives these cookies a real pop.

Crunchy Tortilla Chip Cookies with Avocado Frosting

1 cup (2 sticks) butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup crushed tortilla chips
1 cup mashed ripe avocado
2 ounces cream cheese, softened
1/2 cup powdered sugar
2 teaspoons lime juice
1/8 teaspoon salt
zest of 2 limes

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and sugars with
an electric mixer. Add egg yolk and vanilla and
combine well. Stir in flour and tortilla chips. Drop
by teaspoon 1 inch apart onto a parchment lined baking sheet and flatten
slightly. Bake at 350 degrees F. for 11-14 minutes,
or until edges start to become golden brown.

In the meantime, combine avocado, cream cheese,
powdered sugar, lime juice and salt in a small bowl. Set aside.

Allow cookies to cool on cookie sheet 2 minutes before
transferring to a wire rack to cool completely. Frost
cookies with avocado mixture, top with zest and serve immediately.

Makes 3 dozen cookies


Green Machine Quesadilla

Packed with veggies, loaded with melty cheese and folded up in a crispy tortilla, this Green Machine Quesadilla is a delicious way to get in your greens. Optimal recipe for feeding that hungry crowd. Easily adaptable to everyone’s likes and dislikes these quesadillas are a great base that allow even your pickiest of eaters to build off of.

I cannot think of a better quick weeknight dinner than this Green Machine Quesadilla. All of the ingredients come together easily so dinner can be thrown together in minutes. Perfect for serving after a long and busy day at work.

Such a good recipe to sneak in all those healthy veggies without being detected. Dal absolutely LOVES these. Like he'd probably eat them everyday for lunch if he could. We like to use whole wheat tortillas for extra fiber but you could use flour as well. Also our avocado tomatillo salsa is perfect in this recipe but if you don't have any stored in the fridge and want something easy, grab a salsa verde at the store or our favorite tomatillo salsa at Costco to use instead.

No matter what kind of cheese you go with, the real key to that stretchy pull apart cheesy bite is to grate your cheese by hand. Pre-shredded cheese is coated so it doesn’t stick together. That extra coating while effective, does cause shredded cheese to not melt as easily. With fresh grated cheese you will also find more flavor and smoothness in every bite.


How to Make Chilaquiles Mexicanos

The process for making these chilaquiles can be as easy as you want it to be. The traditional method requires you to make your own verde sauce, but if slow roasting vegetables, blending and straining just isn’t in the agenda for you, then all you have to do is buy the sauce.

That is the easy chilaquiles way! Don’t worry, no one is judging you. If you’re making your own sauce, follow the instructions in the recipe for preparing the vegetables.

It takes about 20 minutes to prep the veggies and roast them. You can do this under the broiler in the oven, or on a grill outside.

Once you’ve roasted and blended the sauce, it should look like the one below. Bright, vivid green! This salsa is great on so many things. It keeps well in the refrigerator for at least a week, so if you made too much, don’t worry. You can use it as a sauce for your carnitas tacos or even add it to your avocado egg toast in the morning.

You will heat the sauce (whether homemade or bought) in a large sauce pan (and add in the shredded chicken, if you’re using it). Once the sauce is hot, toss in the tortilla chips and coat them with the salsa. Add in the onions, cilantro and cheese and you’re done.

The only thing that’s absolutely necessary is that you serve them immediately. They aren’t as good cold. And they can quickly become soggy. For this reason, I recommend not fully coating every single tortilla chip.

If you’re making chilaquiles verdes, I recommend the Las Palmas brand of verde enchilada sauce, if you’re buying it. It’s really good and is a pretty much perfect balance of flavors. I like the hot version. I promise it’s not burning hot. It’s got just a little bit of heat that boosts the dish without overwhelming it.

You can also make your own tortilla chips. I take corn tortillas, cut them into fourths, brush them with a little olive oil, and put them in the oven on 350 degrees for about 8 minutes.

Turn them over and cook them a few minutes longer, until they’ve browned on the edges. Let them sit for a minute or two to finish crisping up. Then toss them with the sauce.

Chilaquiles are just like nachos, only way more flavorful because every chip is covered in sauce. You can add any toppings you want besides the traditional toppings. Make them just the way you like them.

Other Mexican Recipe To Try

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Health benefits of salmon

  • It is one of the best sources of long chain omega-3 fatty acids, which have been proven to reduce inflammation and lower blood pressure. Children who regularly consume foods rich in Omega-3 have been shown in studies to have increased concentration levels and improved learning abilities.
  • Salmon is an excellent source of high quality protein - a 100g (3.5oz) portion contains 25g of protein.
  • Contains high amounts of B vitamins. These are good for repairing DNA and reducing the causes that can lead to heart disease. B vitamins also help maintain optimal brain and nervous system functioning.
  • Scientists are investigating the role fish consumption may have in protecting people from some cancers, Alzheimer’s disease, depression, asthma, diabetes, macular degeneration, high blood pressure and multiple sclerosis.
  • Contains antioxidants.

50 Tasty Low Carb Snacks

When eating a low carb diet, it can be challenging to come up with ideas for low carb snacks. After all, you can’t turn to your normal chips, cookies, or toast. Instead, you’ll need to get a little creative in the kitchen. That’s why we’ve put together this list of 50 incredibly tasty low carb snacks, each with five grams of carbs or less.

Get your fill of wholesome greens with this pineapple, honeydew, and kale smoothie. Not only is it incredibly delicious, it’s also packed with nutrition to get you through the day.

High in antioxidants and vitamin C, this smoothie is packed with pineapple, banana, and strawberries. Get it with a scoop of protein powder for extra energy that will keep you satisfied until dinner.

Made with mozzarella, cream cheese, almond flour, eggs, and spices, these crackers taste just like the real thing but have only four grams of carbs per serving. These low carb snacks go great with cheese, pepperoni, or any other low carb topping.

With a yummy, creamy peanut butter center and a sugar-free chocolate shell, you won’t believe these bites are low carb. Plus, they come together in just minutes and require no bake time. They’re the perfect low carb snacks for when you’re craving sweets.

Regular Doritos are out on a low carb diet, but this recipe recreates them with just five grams of carbs. Sunflower seeds, whey isolate, and xantham gum make up the chip, while cheese powder, paprika, chili powder, cumin, onion powder, and garlic powder give it that classic “Dorito” flavor in tasty, low carb snacks.

With just one gram of carbs, these cheesecake bites are like little pieces of heaven. All you need is cream cheese, butter, heavy cream, no carb sweetener, and vanilla extract. Yum!

A fun and easy-to-make snack, this pepperoni cup will help keep pizza cravings at bay. With just one gram of total carbs, you can’t beat it as a yummy way to stay satisfied until your next meal.

Brussels sprouts are high in fiber, vitamin K, and vitamin C. Wrapped in bacon and broiled in the oven, they make super wholesome and tasty low carb snacks that are great for a party appetizer or all by yourself.

Low carb cookie dough? We’re sold! Made with cream cheese, butter, erythritol, almond flour, stevia, vanilla extract, and no sugar chocolate chips, this snacks helps you relive old memories of eating cookie dough straight out of the fridge.

Delicious, cheese-filled mushrooms are the ideal one-bite appetizer for a party or just for you. Ready in just 30 minutes, it’s an easy recipe that looks a whole lot more complicated than it actually is.

In this easy but delicious appetizer, asparagus is wrapped in prosciutto and topped with parmigiano reggiano cheese. The snack is then roasted until the asparagus is tender and delicious and the prosciutto is slightly crispy.

In this delectable recipe, baby bell peppers are filled with cream cheese and topped with walnuts. Baked until the cream cheese begins to brown, these peppers easy and wholesome low carb snacks or appetizers.

Perfect as an on-the-go breakfast or snack, these ham and egg cups are easy to make and delicious. The ham turns crispy and makes a firm cup that’s full of eggs and cheese.

A genius idea, these low carb spring rolls are made with cabbage leaves. They’re filled with tender pork, cilantro coleslaw, and MCT oil, and paired with a delectable dipping sauce.

As a follower of a low carb diet, you can’t have regular popcorn. If that’s leaving a whole in your life, this cauliflower popcorn is sure to satisfy that craving.

These sugar-free candied pecans are so crispy, crunchy, and delicious, you won’t believe they’re actually low carb. Made with just four easy ingredients, they only contain three grams of carbs.

Made with just avocados and Trader Joe’s “Everything But The Bagel” Sesame Seasoning Blend, this snack couldn’t be easier. Plus, it’s wholesome and hearty enough to keep you full until your next meal.

On a low carb diet, a typical granola bar is out. These sugar free granola bars are made with seven simple ingredients and taste similar to an Almond Joy!

These fun cucumber cups are filled with tuna salad as a fun and delicious way to get your omega-3s. They’re the perfect low carb snack to hold you over until your next meal.

Hummus made with cauliflower rather than garbanzo beans is more lower in carbs. Pair this delectable hummus with veggies, such as peppers, celery, or broccoli for a low carb treat!

These simple bites are made with just six simple ingredients and are ready in less than thirty minutes. Plus, with ooey-gooey mozzarella cheese atop eggplant slices covered with garlic and pizza sauce, they make the perfect low carb snack.

In this addictive snack, zucchini is baked to crispy perfection and covered with Parmesan cheese. Plus, each stick has less than two grams of carbs!

This recipe is the go-to for delicious, crunchy, tortilla chip that tastes like the real thing. Plus, with only seven simple ingredients, they’re shockingly easy to make!

These crispy baked avocado chips taste like guacamole in chip form. Dip in low carb salsa, and you’ll have an explosion of flavor in your mouth.

These bacon guacamole appetizer bites are a must-try. They combine guacamole with crisp and crunchy bacon for a hearty snack you won’t want to stop eating.

If you’re craving a creamy and cool milkshake, this low carb option will surely satisfy. Ultra refreshing, thick, and creamy, it tastes just like real ice cream but only contains just over five grams of net carbs.

Loaded with veggies and flavorful ranch, these chicken bacon ranch poppers are a flavorful low carb snack or light meal. They’re easy to make and are great for leftovers, so you can enjoy them for days to come.

Your average chocolate chip cookie isn’t likely to pass the low carb test, but these goodies definitely do. Made with almond flour, butter, erythritol, vanilla extract, eggs, molasses, xanthan gum, and sugar-free dark chocolate chips, they contain only four grams of net carbs each.

With hard boiled eggs, avocado mayonnaise, and Dijon mustard, this deviled eggs recipe is easy to make and super delicious. Even better, they contain just one gram of carbs per serving.

Typical carrot cake is a no-go, but this recipe makes it low carb! Made with just six simple ingredients, these no bake cake balls are doughy, chewy, and high in protein.

These low carb brownies require just five ingredients and come out to just one net carb a pop! They’re so ooey-gooey and fudgy, you won’t even believe they’re low carb.

Jalapenos stuffed with cream cheese and cheddar cheese are wrapped with bacon instead of breaded for the perfect low carb snack. The recipe includes instructions for making them in the air fryer and regular oven.

This avocado dip is made with avocados, cilantro, lime, jalapeno and sour cream blended to perfection. Serve with veggies for a low carb snack that’s filling and delicious.

If you’re not a fan or Brussels sprouts, you’ve obviously never tried these chips. Made with Brussels sprouts, olive oil, salt, cumin, smoked paprika, and chili powder, they’re just the right amount of crispy, salty, and spicy.

This easy recipe turns leftover shredded chicken into a delightful and delicious snack. If you’re a fan of Buffalo chicken, you’ll love these fun snacks.

Who doesn’t love Caprese salad? This recipe turns your favorite side dish into a fun and easy-to-eat, low carb snack on a skewer. Plus, it’s packed with protein and low on carbs.

Due to its high rice content, typical sushi isn’t on a low carb diet plan. That’s why these low carb sushi rolls are so exciting. Made with smoked salmon, bell pepper, cucumber, avocado, and seaweed sheets, they’re low carb and delicious.

These shrimp kabobs are made with marinated shrimp skewered with your favorite veggies and grilled to perfection. They’re perfect for a light dinner or hearty snack.

This low carb crab cakes recipe needs just ten simple ingredients and thirty minutes to make. These low carb snacks are full of flavor, without breadcrumbs or other fillers.

These flax crackers are flavored with rosemary and garlic for a delicious low carb cracker that tastes just like the real thing. Plus, they’re easy to make with just five simple ingredients.

If you’re looking for a low carb snack that tastes just like your game day favorites, make these delicious baked buffalo cauliflower bites. They don’t taste like chicken wings, but they’re just as spicy and delicious!

Salt and vinegar chips are tangy and salty perfection, but they’re unfortunately high in carbs. These chips, made with thinly sliced zucchini, taste remarkably similar but are a whole lot more wholesome and delicious.

This creative wrap, made with eggs, chicken sausage, avocado, and jalapeno cream cheese, is just as delicious for a quick low carb snack as it is for breakfast. Instead of using a high carb tortilla, it uses an egg crepe as a wrap.

Make your own low carb coconut yogurt with this easy recipe. All you need is a can of coconut milk and two capsules of probiotic powder.

These Swedish meatballs are great as a low carb snack or served as a meal over zucchini noodles. With just two grams of carbs per serving, they’ll perfectly fit into your low carb diet.

It’s easy to make low carb, sugar-free hot chocolate with just five ingredients. You’ll need dark chocolate, unsweetened almond milk, heavy cream, allulose or another sugar-free sweetener of your choice, and vanilla extract.

A low carb replacement for peanut butter and jelly? Count us in! This recipe combines peanut butter and raspberries for a delicious snack that feels just like biting into your favorite sandwich.

Made with butter, cheddar cheese, almond flour, Parmesan cheese, and cayenne pepper, these low carb cheese straws are utterly addictive. At just one net carb per straw, you can go back for more.

Each mini muffin is packed with broccoli and loads of cheddar cheese. Plus, each bite clocks in at less than one net carb for your low carb snacking pleasure.

With a taste that’s just as good as the real thing, you won’t believe these homemade Cheetos are low carb and packed with wholesome ingredients. They’re the perfect low carb snack when you’re craving something crunchy and cheesy.

If you’re on a low carb diet, you’re probably craving some tasty snacks. These wholesome and low carb snacks will do the trick, all with less than five grams of carbs each.


These avocado biscuits are even better than the real thing

Combining two of our favourite things - biscuits and avocados, duh - Kawaii Cakes have come up with a quick and easy recipe for the most adorable smiling avo cookies.

Eating these is basically like getting one of your five a-day, right? What do you mean, 'no'? BUT LOOK HOW ADORABLE THEY ARE.

Almost too cute to eat. Almost.

To make the Avocado Cookies at home, you'll need:

  • 1 batch ready-baked Vanilla Sugar Cookies, shaped with an avocado template
  • An avocado template
  • Icing sugar for dusting
  • A little marmalade
  • 500g white fondant icing, coloured cream with a drop of yellow food colouring
  • Green, brown and pink edible dusting powders
  • A little vodka or gin
  • Tortilla chips (optional)
  • Black edible food pen (fine-tip), for face details

  1. Dust your work surface with icing sugar, then roll out the white sugar paste. Cut avocado shapes out of the paste using the template.
  2. Roughly paint the ready-baked cookies with marmalade. Stick the sugar paste avocado shapes onto the cookies and leave to dry.
  3. Using a plate as a paint palette, sprinkle separate piles of the green, brown and pink dusting powders and mix each colour with a little vodka or gin to make a paint.
  4. Use a small brush to paint the green edge, and then blur it a little towards the centre using your finger. Use the brown to paint the stone and the pink for the cheeks.
  5. Decorate your cookies with faces using the edible pen. You can also decorate little tortilla chip companions for your avocados.

To find more recipes like this, check out Juliet Sear's full book below.

BUY NOW Kawaii Cakes: Adorable and Cute Japanese-Inspired Cakes and Treats, £9.99, Amazon


Inspiration

As you might know, if you’ve been following Cooking On The Weekends for a while, my dad has been coming over for dinner quite often since my mom passed away about a year and a half ago. Although he only lives a few minutes away, and we see him a few times a week, these dinners are special.

He’s the focus, spends quality time with the kids, and gets to eat a home cooked meal much like those that my mom prepared regularly.

My dad is a super adventurous eater. He’s the kind of guy who would try an insect without hesitation.

That said, he’s pretty traditional when it come to what’s on his plate for dinner. And by that I mean, he likes to see a protein, a starch and a vegetable.

He especially likes pork chops, so this past Thursday I served these Tortilla Chip Crusted Pork Chops. We had them with Mexican Poblano Rice Pilaf , a salad, and of course the delicious Avocado Sauce.

While this recipe for Tortilla Chip Crusted Pork Chops is impressive and looks like it might have taken a lot of time, it’s actually quick, easy and perfect for a weeknight dinner.


Red Lentil Tortilla Chips Author: Camilla Prep Time: 10 mins Cook Time: 1 hour Total Time: 1 hour 10 mins Yield: 64 chips 1 x

Description

2-Ingredient, crispy crunchy tortilla chips, made from red lentils! They are naturally grain-free, gluten-free, vegan, high-protein, and high-fiber.

Ingredients

  • 1 cup split red lentils, rinsed and drained
  • 2 cups water, less 2 tablespoons (1 and 7/8 cups total)
  • 2 tablespoons vegetable oil (I used avocado oil)
  • 1/4 teaspoon salt

Instructions

  1. Prepare Tortillas: Combine the rinsed lentils and water in a medium bowl or other container loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
  2. Do not drain lentils.
  3. Add the entire contents of bowl (soaked lentils and remaining water), oil and salt to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
  4. Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
  5. Once warm, add 1/4 cup of batter to the center of the pan (the recipe yields 2 cups of batter). Using a metal spoon, spread the batter into a 6-inch circle.
  6. Cook for 1 to 1-1/2 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
  7. Repeat with the remaining batter.
  8. Make the Chips: Preheat oven to 250F. Line 2 large baking sheets with parchment paper.
  9. On a cutting board, evenly stack the tortillas. Cut the stack in half, and then in quarters. Cut the quarters in half, so that each tortilla yields 8 even wedges.
  10. Arrange wedges in a single layer on the prepared baking sheets.
  11. Bake in the preheated oven for 45 to 50 minutes or until chips appear dry and somewhat crisp. Turn off the oven let chips remain in oven for 15 minutes longer. Remove from oven and let cool completely on baking sheets.

Notes

Storage: Store the cooled chips in an airtight container at room temperature for up to 2 weeks.

Tip: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes. They are not expensive, either (about $2.50 for a 1-pound bag, depending on where you live).

Tip: Be sure to use split, not whole red lentils for this recipe. It should not be a problem as split red lentils are far more common (whole red lentils tend to be available in Southeast Asian markets, or, occasionally, in bulk food sections of very well stocked natural foods stores.


XXX Spicy Chili

It’s officially comfort food season! Let the countdown to Thanksgiving begin, and the counting of calories end. I’m kicking off the season with a hearty bowl of spicy chili that’s sure to warm your soul. Or set it on fire tbh.

The Breakdown

When I say spicy chili, I mean s p i c y. Not only do we season the base with cayenne AND crushed red peppers, we also top the bowl with fresh jalapeños. The best part though—all those ingredients are completely optional. So if spicy is not for you, simply fugetaboutit. You do you. It will still be a fricken delicious bowl of chili.

To balance out the heat, I added some brown sugar. This may seem strange, but trust me. Sweet and spicy are lovers – they make quite an addictive combo. The sweetness also complements the smokiness of the chili powder and cumin, so it’s the perfect trifecta.

We use ground beef and two types of beans to ensure it’s nice and hearty. There’s a big chili debate between beans or no beans and I think we all know which side I land on. It’s a must, for me. Except on chili dogs. Never beans on chili dogs.

I like to go overboard with chili toppings. More is more, as the kids say. I’ve GOT to have either Greek yogurt or sour cream. The cool and creamy texture with the warm, spicy chili is *chef’s kiss* everything. Avocado is also a great option for that cooling factor.

Diced onion and crushed tortilla chips are perfect for a little crunchy contrast in texture. And I love Cilantro for freshness and a bright pop of color against the dark red chili.

Tips for Making the Best Spicy Chili

This spicy chili is probably one of the easiest recipes on DTR. Most of the ingredients come in a can and it’s one of those one-pot dishes you can set and forget. That being said, there are a few helpful tips that will ensure maximum balance and flavor.

You need some sugar. In addition to cutting through the heat, sugar helps to balance the acidity of the tomatoes. It also intensifies the tomato, creating a more complex depth of flavor. This is what keeps you going back for more.

Look for a brand of tomatoes that doesn’t include any added sugar. I’ve used stewed tomatoes before, and it turned out a bit too sweet for me. If you’re using tomatoes with any added sugar, I would use less sugar than the recipe calls for. You can also use a pinch of baking soda to lessen the acidity.

Which brings me to my next tip – SEASON TO TASTE. This means you will need to season little by little and taste as you go. I provide measurements in the recipe, but they are just a guideline. It’s up to you to determine if you want more heat, more sweet, more smokiness, more savory, more FLAVOR.

My final tip is to make sure your heat isn’t too high when you’re simmering the chili. Allowing the chili to simmer will develop those complex flavors, but you don’t want it to be boiling. This will increase the acidity levels and possibly upset your stomach.

And the VVVVV best part about this chili is it gets better as it sits. I like to make it a day ahead of when I plan to serve it for optimal flavor.

How to Ditch the Recipe: Spicy Chili Edition

The heart of this recipe is pretty basic, however there are still plenty of ways you could switch things up. Below are some ideas to get your creative juices flowing.

Beans: We use a combo of red and white kidney beans, but you could use one or the other, pinto beans, black beans, navy beans, or if you’re from Texas—no beans. IYKYK.

Meat: You can use turkey, chicken, venison, pork or skip the meat. If you’re vegetarian, you can add another type of bean or use a plant-based meat alternative.

Add ins: Bell pepper, carrots, celery, corn, sweet potatoes, green chilis, garlic, bay leaves.

Toppings: When it comes to toppings I like to go for something cool—sour cream, greek yogurt, creme fraîche, Mexican crema, or avocado. Something cheesy and melty—shredded cheddar, pepper jack, smoked gouda or mozz, havarti. Something fresh—shallots, onions, green onion, cilantro, fresh oregano, hot peppers, pickled jalapeños or veggies. And something crunchy—tortilla chips, potato chips, Fritos, corn bread croutons, crispy fried onions.


How To Make Your Own Tortilla Chips

Making your own homemade tortilla chips is a really fun, easy way to make yourself a snack. This recipe is very simple to make at home, and makes some fresh, tasty, crunchy chips to turn into nachos, or eat with dips on movie night.

Go all out and make your own dips too, like salsa or guacamole . Serve with chili or just eat as plain chips. Get more ideas for recipes you can pair with your homemade chips on this site, on Pinterest or learn how to save from YouTube and follow video recipes as you cook.

Fried chips are the tastiest version, but you can cut back on the oil used and bake or microwave the chips, for a slightly healthier option. Instead of the traditional salt, season with pepper, chili flakes or anything else that takes your fancy for a different twist on a classic. Salt the chips and squeeze over some lime for a fresh take.

Homemade Tortilla Chips Recipe

Make your own fresh and crunchy tortilla chips in the oven, fryer or microwave.

  • ¾ to 1 cup extra virgin olive oil, peanut oil, canola oil or vegetable oil. Adjust the amount of oil to the amount of chips you’re making.
  • Corn tortillas. One standard tortilla wil make around 6 chips. For a snack to 2 to 3 people, use 12 tortillas.
  • Kosher salt, or other coarse salt.

Preheat the oven to 200℉. Lay the tortilla out in a single layer on a baking sheet. Put in the oven for ten minutes. You don’t want the tortilla to be crisp, just dry. Cut each tortilla into six triangles.

Pour the oil into a dry, medium skillet, to a depth of around ⅛ to ¼ inch. Heat the oil on a medium high heat. Drop a small piece of tortilla in. When it sizzles, the oil is hot enough.

Place a handful of the triangles into the pan in a single layer. Use metal tongs or a slotted spoon to spread the triangles out. You want them to not overlap, so all sides are coated evenly with oil. Fry for around two minutes, until the chips begin to color. They should be firm, and no longer bendable.

Lift out the triangles and blot with a paper towel. Sprinkle with salt and serve.

Preheat the oven to 350℉. Spread the triangles in a single layer on a baking sheet. Bake for six minutes, then turn the triangles over. Sprinkle with salt, and bake for another six minutes. Cool, sprinkle with more salt and serve.

Line the microwave with a paper towel. Spread the triangles onto the paper towel. Microwave until the chips are crispy but not burnt. Watch them closely, as the time will vary by different microwaves. Start at about 30 seconds per tortilla and adjust from there. Sprinkle with salt and serve.