Skip to main content

Zippy Tortilla Chips

When life gives you leftover corn tortillas, make chips!  I know, that's not how the saying goes, but that's exactly what I thought when I moved the package of tortillas around the fridge for the 5th time.     I searched for an easy recipe, and up popped these Zippy Tortilla Chips.

I loved the little bit of sweetness the brown sugar gave them, and the heat is easily to control.   They made a great snack with some chips, and some excellent nachos, which disappeared so fast, I couldn't even get pictures.   Thanks so much to Kim S for the recipe!





                     
* Exported from MasterCook *

                           Zippy Tortilla Chips

     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 pepper
  4                     corn tortillas (6 inches)
                        Cooking spray

In a small bowl, combine the first six ingredients. Stack the tortillas; cut into six 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. Yield: 2 servings.

Source:
  "http://www.tasteofhome.com/recipes/zippy-tortilla-chips"




Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!


Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.


Comments

  1. A great way to use up leftover tortillas. Thanks for sharing.

    ReplyDelete
    Replies
    1. I don't know what it is about those last few in the package that the guys just leave them, but these made them come running!

      Delete
  2. It took me a bit to get to your post, but am glad I did! Making homemade tortilla chips is a tradition at my house. My kids request that I make them a batch every time they come home! There is nothing quite like fresh chips! Yum!

    ReplyDelete
    Replies
    1. Glad you made it! I agree, fresh is such a huge difference, the only problem is they seemed to go much faster than the store bought. Need to make more :)

      Delete
  3. I love that they are baked and the seasoning sound delicious. I am definitely going to have to keep these in mind when I have those extra tortillas taking up valuable space!

    ReplyDelete
    Replies
    1. I almost fried, worrying that they wouldn't be crispy enough, but they stood up great to chunky salsa :)

      Delete
  4. I happen to have some tortillas in my refrigerator that have no purpose. Now they do! Love this recipe

    ReplyDelete
  5. Great idea! Perfect for game day or Cinco de Mayo!

    ReplyDelete
    Replies
    1. Yes! I'll be making these a lot during football season :)

      Delete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another