Baked Barbecue Tortilla Chips Food

BAKED TORTILLA CHIPS

Steps:

• Cut each tortilla into 8 wedges and place in a single layer on cooking sheet (s).
• Combine oil and lime juice in a mister and spray each wedge to slighly moisten.
• Combine cumin and chili powder and sprinkle on wedges.
• Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp but not brown.

BBQ PORK TORTILLA ROLLUPS

Steps:

• Combine pimiento cheese spread, barbecue sauce and paprika in small bowl; mix well.
• Divide cheese mixture between 4 tortillas; evenly spread on each tortilla.
• Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days.
• Cut each tortilla into 1/2-inch slices. Serve with a light drizzle of barbecue sauce

BAKED TORTILLA CHIPS

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.

HOMEMADE BARBECUE POTATO CHIPS

Steps:

• Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
• Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
• Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
• Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.

BAKED TORTILLA CHIPS

Steps:

• 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. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

BAKED BARBECUE TORTILLA CHIPS

Steps:

• Combine first four ingredients in a small dish.
• Cut each tortilla into 10 wedges.
• Brush oth sides of tortillas with barbecue sauce mixture.
• Arrange wedges in a single layer on a large greased baking sheet.
• Bake on bottom rack at 350F for 8 minutes; Turn wedges and bake another 8 minutes until crispy and browned.
• Cool on a rack.
• Makes 40 chips.

HOMEMADE TORTILLA CHIPS

Steps:

• Mix all the ingredients together and knead until just smooth and round into a ball (about 4-5 minutes). Dust the dough with flour lightly then leave to rest for half an hour under a tea towel or cling film. This doesn't rise as there is no yeast but does need time for the gluten to begin to develop
• Split the dough into either six or eight equal pieces, depending on how big you want your tortillas. You can either do this by sight (chop the dough in half and so on) or, to get the tortillas as equal as possible, weigh the dough and work out the weight for an eighth or tenth of that total. Then weigh portions out accordingly
• Put your frying pan on the hob over a medium-high heat
• Flour your work surface and roll out a ball of dough thinly (about 1-2 mm thick) and to as close to a circle as possible. Don't worry if it's a wonky 'circle' as that's all part of the hand-made charm (please note these tortillas are a little more tricky to handle than normal flour tortillas and will need a little extra flour on your work surface to stop them sticking)
• Pop the tortilla on the frying pan and toast on the first side until it is getting dark brown but not burnt. This will only be a minute or even less so keep a keen eye on it. Flip over and repeat on the other side
• While the first tortilla is dry-frying roll out the next one, but bear in mind how quick they cook! Repeat until all tortillas are browned on both sides
• When the soft tortillas are made, cut them into eight wedges each
• Have a few sheets of paper towel ready. Also, have a small bowl ready and the salt and paprika to hand
• Pour a layer of oil into the same frying pan, to a few millimeters - it doesn't have to be a huge amount of oil
• Fry as many tortilla wedges at a time as you can fit in the frying pan - fry for about one minute on each side, flipping them over as they puff up a little and brown lightly. Take them out and place on the kitchen towel to get rid of any excess oil
• Immediately (while still hot) place them in the small bowl and sprinkle over a little salt and the smoked paprika, toss them so they are covered and set aside.
• Repeat steps 10 and 11 until all of the tortillas are fried and seasoned. Serve when they are cooled and have crisped up. They'll keep for a couple of days in an airtight container

PULLED PORK NACHOS

Steps:

• Preheat the oven to 400° and have ready a rimmed baking sheet. If using leftover pulled pork, place it in a microwave safe container and heat it at 1-minute intervals until warm.
• Add BBQ sauce to the pulled pork and stir to combine. Lay tortilla chips across the baking sheet and sprinkle pulled pork across the top. Next, add the beans, followed by the cheese, then the onions and jalapeños.
• Bake for 5-7 minutes, just until the cheese has melted. Serve and enjoy.

TORTILLA CHIPS BAKED WITH CHICKEN, AVOCADO AND CHEESE

Steps:

• Place the lime juice in a bowl. Peel and pit the avocado. Cut the flesh into small cubes, place in the bowl, and toss and coat with lime juice. Remove the skin from the chicken legs and discard. Removed the meat from the legs and cut or pull into small pieces. Add the chicken and cheese to the avocado and toss to combine. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Set the tortilla chips on the baking sheet in a single layer. Divide and top each chip with some of the chicken mixture. Bake the tortilla chips 6 to 8 minutes, or until nice and hot and the cheese is melted. Arrange chips on a serving platter. Top each one with a small spoon of salsa and a small sprig of cilantro. Serve immediately. Note: Cooked chicken legs are available in our deli department. Recipe Options: If you don't care to use a spicy cheese, replace the jalapeno-flavoured one with regular, plain Monterey jack cheese, or another style of cheese, such mozzarella or cheddar. Instead of buying the chicken precooked, prepare it yourself by using this recipe: Cajun-style Barbecue Chicken Legs. That recipe yields four cooked chicken legs, two more than needed in the recipe, but you won't mind having some tasty leftovers.