Baked Flour Tortilla Chips are a delightful low-guilt snack that are light, flaky, and crisp and seasoned with a range of sweet and savory seasonings.
The last thing I feel like doing this weekend is cooking, which is going to seem strange coming from someone who joyfully spends so much of her time creating and writing about food!
Even though I love planning and preparing meals, baking, and other holiday-related activities, I believe I’ve finally had enough. It was time for some quick-fix recipes when I attempted to remove a spatula from its canister yesterday and found that the handle had come off in my hand.
I’ve been enjoying rotisserie chicken for the past two days (curried chicken salad for lunch, yes!) and baked flour tortilla chips, one of my go-to quick snacks.
Flour tortillas acquire a crunchy, flaky, cracker-like feel after being sliced into strips or wedges and baked.
They taste great baked with a little sea salt and olive oil for a savory snack, or topped with just about any of your preferred herbs and spices. (Some of my favorites, seen in this post, include Za’atar, Italian Herbs with Parmigiano Reggiano, and Hungarian Paprika with Garlic.)
The tortillas are particularly great when drizzled with butter and dusted with cinnamon-sugar for something sweet.
The baked chip idea also works nicely with wonton wrappers and, of course, pita wedges as an alternative to flour tortillas. (Depending on the thickness, baking times will vary by a few minutes.) Wontons taste best when served with cinnamon-sugar and bake to a shatteringly crisp texture.
Although I find that some kinds of corn tortillas can be a little rougher than their wheat counterparts when cooked, maize tortillas can also be utilized as a gluten-free option. Finding the combinations that you and your family love the most just requires choice and experimentation.
In particular now that we’re lounging around in yoga pants and recovering from all the rich foods that we’ve indulged in over the past month, baked tortilla chips are a terrific, guilt-free snack for any day. I enjoy serving the salty chips alongside a bowl of soup, with a little hummus, or crumbled onto a salad. (On Game Day, they go great with your favorite chili.)
Although I love cinnamon-sugar chips on their own (and have noticed that they usually sell out quickly), I’ve never turned down a scoop of vanilla frozen yogurt served on the side. The flavor had a few (hundred) fewer calories than the “Fried Ice Cream Dessert” I regularly got as a kid at a local Mexican restaurant.
Did you realize? I’m on Instagram! Follow to get first looks at recipes posted on the site and to see images I take when out and about on my (many) food-related adventures in NJ.
How are flour tortillas fried?
2-3 tablespoons of oil should be added to a skillet that is already heated to medium-high. Use tongs to carefully add a tortilla to the hot oil after it is blazing hot. Cook for an additional 5 to 10 seconds after flipping, or until golden brown. Once flipped, the tortilla will bubble out like a balloon.
Before frying, should I boil some chips?
Before I attended culinary school, I believed that creating French fries involved soaking the potatoes in water, patting them dry, dropping them into scalding hot oil, and then draining and eating them. (And in the event that everything else fails, head for McDonald’s.) I had the gist of it, but then I enrolled in the French Culinary Institute’s programs. If my culinary education has taught me anything, it’s that even the most basic meal can become spectacular with a little technique.
A so-so French fry and a terrific one differ in texture in addition to taste. For the ideal creamy center and crunchy exterior, a properly prepared fry must go through the oil twice—once at a lower temperature, and then again at 350 degrees Fahrenheit. The trick, though, is to briefly poach the vegetables in boiling water before placing them in the heated oil (or “blanching” them). By doing this, you can be sure that the fries are fully cooked before they are crisped up in the fryer.
Discover my culinary school’s secret for making flawless, fail-proof French fries below the jump.
For fries that are evenly cooked and are between 2 1/2 and 4 inches long and 1/4 inch thick, cut two big Russet potatoes into uniform pieces. Peeling is not required. Before chopping, scrub the potatoes thoroughly if you choose not to peel them.
In a small, deep saucepan, add the potatoes and bring the water to a boil. Potatoes should be boiled for approximately five minutes before being removed. On paper towels, air dry for 10 minutes. (Before frying, make sure the potatoes are completely dry; if necessary, wipe them with a paper towel.)
Dry the potatoes completely before frying them in a deep fryer or a large saucepan with vegetable oil heated to 300 to 320 degrees (a Dutch oven would work). To ensure that the oil maintains the proper temperature, use a deep-fry or candy thermometer. Turn off the heat after the thermometer reaches the desired temperature. So that they cook uniformly, fry potatoes in tiny batches—perhaps 7-8 fries each batch. The potatoes shouldn’t be colored at this time. Remove, then dry off with paper towels. Restart the heat once the first batch is finished so that the oil may reach the proper temperature.
The second fry is now ready. Fry potatoes in 350°F oil for 2-4 minutes, or until they are lightly golden brown. Note: As they come out of the oil, fries will continue to turn a little darker. After draining, place in a bowl with salt. Eat them right out of the dish or serve on a plate!
How are chips kept crisp?
What technique keeps fried dishes crisp the best? All you have to do is arrange them on a cooling rack over a baking sheet. Put the entire set-up into a low oven if you’re frying in numerous batches to keep everything warm as you keep cooking and adding to the rack.
What occurs when flour is fried?
Both flour and cornstarch can be used to fry meals, however they do differ slightly. Even though flour won’t get as golden or crisp as desired, it will work just fine as a breading. For the best crisp, many recipes, like those for fried chicken, ask for a 50/50 mixture of flour and cornstarch.
However, using cornstarch to fry meals will result in the dishes being extremely crunchy and golden in color. This is because flour has a lesser starch percentage than cornstarch because it also contains gluten, whereas cornstarch is essentially entirely made of starch. To guarantee the cuisine achieves the optimum crisp condition, some recipes may even utilize only cornstarch.
How long are tortilla chips fried?
A wide, high-sided pot or cast-iron pan should be filled with oil to a depth of at least 1/4 inch. Heat the oil to 350 degrees Fahrenheit on a medium-high heat setting. A small piece of tortilla can be dropped into the oil to test the temperature if you don’t have a thermometer. When the oil begins to sizzle, it is ready. You must turn off the heat and let the oil cool before cooking the tortilla chips if the tortilla browns too quickly, indicating that the oil is too hot.
Place a sufficient number of triangles of tortilla into the hot oil so that they generally form one layer but are not stacked on top of one another. To ensure that every tortilla has the opportunity to be covered with oil, gently lower the tortillas into the oil using a slotted spoon or a pair of kitchen tongs. Cook for about 2 minutes, or until the chips are crispy and golden brown. Transfer the chips to the dish covered in paper towels with tongs or a slotted spoon, then sprinkle them with a little salt. Repeat with the remaining triangles of tortilla.
Tortilla Chips Baked
The oven should be heated to 375 degrees. Use silicone baking mats or parchment paper to line two baking sheets.
Oil should be sprayed or sparingly brushed on both sides of the tortillas. Place the tortillas on the baking sheets in a single layer after cutting each one into six triangles.
Bake the chips for 10 to 20 minutes, or until they are crisp and golden brown. If you notice that some of the chips are browning more quickly than others, rotate the baking sheets to promote more even baking.
How are tortillas sealed before being fried?
In a small bowl, mix rice with 1/2 cup chipotle broth and 1/4 teaspoon salt. Microwave the covered container for about 5 minutes, or until the liquid is entirely absorbed.
In a Dutch oven, heat 1 tablespoon of oil to medium-high. Add the onions and simmer for 5 minutes, or until tender.
Add the garlic, cumin, and chili powder and stir. Cook for 30 seconds or until fragrant.
Bring mixture to a boil before adding the leftover chipotle broth, the parcooked rice, and the beans.
Medium-low heat should be used. Place the chicken in the center of the rice and bean mixture, cover the pan, and cook for 15 minutes, or until the chicken reaches a temperature of 160 degrees. Halfway through, turn the chicken.
Place the chicken on a cutting board and give it 10 minutes to rest. Dice the chicken, then combine it with the cheddar cheese, cilantro, and rice and beans in a bowl.
When you’re ready to fry the chimichangas, heat 3 cups of oil to 325 degrees in a big pot or Dutch oven.
Place a heaping spoonful of the chicken mixture in the center of each tortilla as you work, one at a time. Apply the flour mixture with a pastry brush to the tortilla’s outside edge. Over the filling, wrap the tortilla from top to bottom. The ends will then be folded and sealed after being brushed with a little additional paste.
Place two chimichangas at a time seam side down in the oil and fry them. 5 minutes per side, or until deep golden brown. (This might just take 2 minutes per side if you use ordinary wheat tortillas.)
Repeat the process with the remaining chimichangas, making sure to keep the oil at 325 degrees.
The chicken, rice, and bean mixture would be excellent as a quesadilla or burrito filler if you’re not comfortable frying.
What did you most recently make with tortillas? (I still have 120 to read through!)
Which tortillas taste better, corn or flour?
Whether you are ordering tacos, burritos, fajitas, or anything in between, there is usually one question you will always get when it comes to ordering delicious Mexican food: “Flour or corn tortillas?” Although most people have a preference between the two, it is nevertheless crucial to know what the actual differences between these two tortillas are because many restaurant workers are asked this question often. Knowing the distinctions between these two tortilla varieties helps ensure that you choose the finest option for your meal and might perhaps encourage you to try something new.
The Flour Tortilla
The primary component of flour tortillas is flour, as the name implies. They are used in many different Mexican meals but are often softer and blander than maize tortillas. Burritos and quesadillas taste wonderful with flour tortillas. They can be used in recipes like these since they are stronger and often larger than corn tortillas. This means that you may stuff your burrito to the brim with filling while remaining certain that the tortilla can support the weight.
The flour tortilla is typically more well-liked in the northern states and throughout the US.
The Corn Tortilla
While corn tortillas are more prevalent near the Mexican border and in places in the center and south of Mexico, flour tortillas are more popular across the northern states and are more frequently available in the US. It’s likely that maize tortillas will be more prevalent in Mexican restaurants serving authentic food from that country.
Corn tortillas are often better suited for tacos, street tacos, taquitos, and just much any other food, but flour tortillas have the size and consistency for dinners like burritos and quesadillas. While several forms of classic Mexican cuisine such as enchiladas and fajitas can be utilized with either type of tortilla, corn is still an an option for these things as well.
Now that you’re thinking about tortillas, it’s time to visit Borracha, your favorite Mexican restaurant, and satiate your hunger for tortillas with one of our delectable dishes. All of our dishes are prepared with corn or flour tortillas and include tacos, street tacos, enchiladas, burritos, and more. The only thing left to do is choose whatever delectable menu item you’ll sample first.
Are tortilla chips made of flour or corn?
The majority of the time, ground corn, which is inherently gluten-free, is used to make tortilla chips. They can be produced using corn that is white, yellow, or blue in color. Some products, however, could combine corn and wheat flour, making them not gluten-free.
What ingredients are in tortilla chips?
The salted snack category’s corn and tortilla chip market is expanding at the quickest rate. Tortilla chips are made from bits of baked tortillas that are deep-fried, whereas extruded corn chips are made from coarsely ground lime boiled masa that is molded. The organoleptic qualities and calorie density of these snacks are significantly impacted by baking tortillas before frying. In comparison to corn chips, tortilla chips have a crispier texture and a stronger alkaline-cooked flavor. The fact that tortilla chips absorb 12% less oil while being fried also contributes to their lower energy density.
The main materials for making these snacks are corn kernels, lime, oil, salt, and flavorings. The properties of the kernel have a significant impact on product quality and processing parameters. However, the flavor, texture, and overall acceptability of maize snacks are significantly influenced by the oil, salt, and seasonings used in their preparation.
Numerous unit processes, including grain washing, lime cooking and steeping, stone grinding, kneading, sheeting/molding, cutting, baking, frying, and seasoning, are a part of the nixtamalized snack food process. Extruded corn chips are created from masa that has been roughly processed from either fresh nixtamal or dry masa flour. The masa chips are then cut into various configurations, deep-fried in oil, and salted or otherwise seasoned. The extrusion of masa into various shapes and deep fat frying are crucial processes. The product leaves the fryer with moisture and oil contents of roughly 1.5% and 36%, respectively. During the 6090 second frying, the masa exchanges water for oil. The resulting chips are typically flavor-seasoned with various cheeses, citric acid, or chili flavorings in addition to 2% salt.
In order to prepare them for baking, equilibrating, frying, and salting/seasoning, tortilla chips are often made from coarsely ground masa made from either fresh masa or dry flour that is sheeted, shaped, and cut. Typically, two spinning, smooth Teflon-coated rolls press the masa into a thin sheet to create tortilla chips. In a three-tier gas-fired oven, the freshly formed masa disks are typically baked into tortilla pieces for 4060 seconds at temperatures ranging from 350 to 480 C. The finished cooked tortilla pieces are chilled for 330 minutes through many open stages before being discharged into the fryer. When tortilla chips are fried, further starch gelatinization, the creation of a yellow crust, and the distinctive flavor that results from Maillard reactions are all present. The heated chips are immediately seasoned and salted in revolving tumblers that have liquid sprayers, augers, or electrostatic powder dispensers. To prevent rancidity and the loss of crispness, fried food are quickly wrapped after cooling and seasoning in moisture-proof or aluminized bags. Fried and toasted tortilla chips are the two main varieties of low-fat tortilla chips. Although certain products are sprayed with cooking oil to increase fat content to 78% to enhance flavor and texture, the first type typically includes 1/3 less oil than conventional counterparts while the second type does not. To create reduced oil snacks, moisture from baked tortilla chips is eliminated by adding more baking, toasting, or baking and flash frying to get a crispy end product.