Best 20 Corn Chips Recipes

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If you're looking for a crunchy, flavorful, and versatile snack, corn chips are the perfect choice. Made from cornmeal, corn chips are a staple in many cuisines around the world. They can be enjoyed on their own, used as a topping for nachos or tacos, or even crushed and used as a breading for fried foods. With so many different ways to enjoy them, it's no wonder that corn chips are one of the most popular snacks out there. Whether you prefer them plain, salted, or flavored, there's a corn chip out there for everyone. Read on to learn more about this delicious snack and find the perfect recipe to make your own at home.

Check out the recipes below so you can choose the best recipe for yourself!

DELICIOUS BAKED CORN CHIPS



Delicious Baked Corn Chips image

Who wants fried junk food in a bag from the store? These corn chips are warm, crunchy, and kicky. Try them with guacamole, salsa, or as nachos.

Provided by dasunrisin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 19m

Yield 6

Number Of Ingredients 5

12 (6 inch) corn tortillas, quartered
2 tablespoons canola oil
1 ½ teaspoons garlic salt
1 ½ teaspoons dried oregano
1 teaspoon chili powder

Steps:

  • Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
  • Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
  • Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 23.8 g, Fat 6.3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 480.9 mg, Sugar 0.5 g

SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS



Slow-Cooker Barbecue Chili with Corn Chips image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

1 3/4 pounds cubed beef stew meat
2 tablespoons ancho chile powder
2 tablespoons packed light brown sugar
1 tablespoon sweet paprika
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1/3 cup chili sauce (such as Heinz)
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
1 16-ounce can chili beans (do not drain)
Corn chips, shredded cheddar cheese, sour cream and/or sliced scallions, for topping

Steps:

  • Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
  • Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.

GRILLED CORN AND BEAN SALSA WITH BAKED CORN CHIPS



Grilled Corn and Bean Salsa with Baked Corn Chips image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 teaspoons chili powder
Salt and freshly ground black pepper
4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels
1 (28-ounce) can diced tomatoes, well drained
1 (15-ounce) can black beans, drained and rinsed
1/2 medium red onion, diced
1 jalapeno, seeds removed and diced
2 tablespoons chopped cilantro leaves
2 tablespoon lime juice
1 teaspoon, chopped garlic
15 corn tortillas
Canola oil spray

Steps:

  • For Salsa:
  • Set up grill or indoor grill pan over medium heat.
  • In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
  • In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
  • For Corn Chips:
  • Preheat oven to 400 degrees F.
  • Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

GRILLED CHICKEN SALAD WITH CORN, PEPPERS, AND TORTILLA CHIPS



Grilled Chicken Salad with Corn, Peppers, and Tortilla Chips image

Categories     Salad     Chicken     Fry     Marinate     Backyard BBQ     Lunch     Lime     Corn     Arugula     Bell Pepper     Grill     Chill     Grill/Barbecue     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 16

For the chicken
2 boneless chicken breasts with the skin (about 1 1/2 pounds), halved
1/2 cup fresh lime juice
1 teaspoon dried orégano, crumbled
vegetable oil for brushing the chicken
For the tortilla crisps
4 corn tortillas, cut into long thin triangles
vegetable oil for frying the tortillas
2 cups cooked fresh corn kernels (cut from about 4 ears)
1 large red bell pepper, diced
3 scallions, sliced thin
2 tablespoons fresh lime juice, or to taste
1 tablespoon finely chopped fresh orégano or 1 teaspoon crumbled dried, or to taste
1/2 teaspoon ground cumin, or to taste
1/4 cup olive oil
1 bunch of arugula, washed well and spun dry

Steps:

  • Prepare the chicken:
  • In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
  • Make the tortilla crisps while the chicken is grilling:
  • In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
  • In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.

HOT CORN DIP WITH CRISPY TORTILLA CHIPS



Hot Corn Dip with Crispy Tortilla Chips image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 cups dip; 12 to 18 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

CRAZY-GOOD CORN CHIPS



Crazy-Good Corn Chips image

Provided by Cooking Channel

Time 20m

Yield 1 serving

Number Of Ingredients 3

2 (6-inch) corn tortillas
1/8 teaspoon salt
Salsa, as dip, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles.
  • Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet.
  • Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt.
  • Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time.
  • Serve with salsa for dipping, if using. Enjoy!

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD



Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food image

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!

Provided by the80srule

Categories     Lunch/Snacks

Time 20m

Yield 32 chips, 4 serving(s)

Number Of Ingredients 3

8 corn tortillas (assuming they're the small ones that have about a 6-inch diameter)
1/4 cup olive oil (Corn oil works great, so does canola oil. This is an estimate, I think I had a little left over last)
1 teaspoon kosher salt, for sprinkling (table salt works too but coarse kosher works far better. Sea salt is fab as well)

Steps:

  • Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
  • Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
  • Cut each tortilla into 4 equal wedge pieces.
  • Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
  • Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
  • Let cool for 5-10 minutes prior to eating.
  • Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.

CHILI CORN CHIPS



Chili Corn Chips image

Make and share this Chili Corn Chips recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 15m

Yield 32 chips

Number Of Ingredients 5

1/4 teaspoon chili powder
1/4 teaspoon ground cumin
4 low-fat corn tortillas (6 inch)
1/8 teaspoon salt (or sodium-free seasoning of choice)
nonstick cooking spray

Steps:

  • Preheat oven to 400 degrees F.
  • In cup, mix cumin, chili powder, and salt.
  • Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
  • Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
  • Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
  • If not serving right away, store in tightly covered container.
  • Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).

CHIP DIP (FOR CORN CHIPS)



Chip Dip (For Corn Chips) image

Make and share this Chip Dip (For Corn Chips) recipe from Food.com.

Provided by kdp4640

Categories     High In...

Time 15m

Yield 10-20 serving(s)

Number Of Ingredients 3

2 lbs loaf Velveeta cheese
1 lb sausage (hot or mild...your choice)
1 (14 ounce) can Rotel Tomatoes (hot or mild...your choice)

Steps:

  • brown sausage and drain.
  • cube velveeta and melt in medium sized pot on stovetop or in a bowl in the microwave-- stir to avoid scorching.
  • when cheese is melted, add rotel tomatoes (i sometimes whirl these through the blender first) and sausage.
  • stir and let simmer about 5 minutes.
  • serve warm/hot with corn chips.

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)



Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack) image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 12

6 white corn tortillas
1/4 cup vegetable oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
3 avocados, peeled, seeded and coarsely chopped
2 ears corn, grilled and kernels removed
1 jalapeno, finely chopped
1/2 red onion, finely chopped
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground black pepper

Steps:

  • For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
  • For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

SOMBRERO CORN CHIPS



Sombrero Corn Chips image

Provided by Marcela Valladolid

Categories     appetizer

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

1 cup fine-ground yellow cornmeal
1 tablespoon vegetable shortening
1 teaspoon kosher salt, plus more for sprinkling
1/3 to 1/2 cup boiling water
Canola oil, for frying
Salsa or guacamole, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, combine the cornmeal, shortening and salt with a fork until the shortening is completely incorporated into the cornmeal. Mix in the boiling water a little at a time until a stiff dough forms, about the consistency of soft clay.
  • Press the dough into the donut molds in a thin even layer to completely coat each mold, including the centerpiece that would create the hole in the donut. Dip your fingers in water to keep the dough from sticking to them as you press it into the molds.
  • Bake until firm, 12 to 15 minutes. Let cool slightly, then carefully remove the sombreros from the molds.
  • Fill a medium pot with about 4 inches of oil and heat to 350 degrees F over medium heat. Working in batches, fry the sombreros until just light brown, about 2 minutes. Transfer to a baking sheet lined with paper towels and sprinkle with a bit of salt.
  • Fill each sombrero with salsa or guacamole.

CHOCOLATE-COVERED CORN CHIPS



Chocolate-Covered Corn Chips image

Purchased this at a store that sold it as a seasonal item but due to it being unpopular, they stop selling them. I thought they were delicious and really wanted to try it out. The perfect salty sweet snack that's really quick to make.

Provided by Alex L

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 50m

Yield 14

Number Of Ingredients 3

2 tablespoons butter
2 cups semi-sweet chocolate chips
1 (14.5 ounce) package corn chips

Steps:

  • Line a baking sheet with waxed paper.
  • Melt butter in a saucepan over low heat; add chocolate chips and cook, stirring constantly, until chocolate is melted, 5 to 10 minutes.
  • Dip corn chips in the melted chocolate mixture until evenly coated and arrange on the prepared baking sheet. Refrigerate coated chips until chocolate is set, about 30 minutes.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 34.2 g, Cholesterol 4.4 mg, Fat 15.6 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 136.4 mg, Sugar 13.4 g

ANNE'S CORN SALSA WITH TORTILLA CHIPS



Anne's Corn Salsa with Tortilla Chips image

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 3 cups

Number Of Ingredients 13

3 cups canola oil
Twelve 6-inch corn tortillas, cut into sixths
Kosher salt
1/4 cup canola oil, plus more for oiling
4 ears corn, shucked
3 tomatillos, papery outer skin removed
4 scallions, thinly sliced
2 cloves garlic, smashed and finely chopped
One 15-ounce can black beans, drained and rinsed
1 jalapeno, seeded and chopped, optional
1/4 to 1/2 cup white vinegar
Kosher salt
1/2 bunch fresh cilantro, leaves roughly chopped

Steps:

  • For the chips: Heat the oil in a Dutch oven set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Drop the tortillas in batches into the oil, being careful not to overcrowd. Fry until golden brown, a couple minutes total. Remove to a paper-towel-lined sheet pan and sprinkle liberally with salt. Repeat for the remaining tortillas.
  • For the salsa: Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Wipe the grate down carefully with an oiled towel to remove any loosened crud.
  • Grill the corn and the tomatillos until they char and blacken on all sides. Remove from the grill and cool.
  • Cut the kernels from the cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
  • In a large bowl, combine the corn, tomatillos, scallions, garlic, black beans and jalapenos if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.

CORN CHIPS WITH BITS



Corn Chips With Bits image

Make and share this Corn Chips With Bits recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (450 g) can refried beans
1 teaspoon Tabasco sauce
1 (200 g) packet corn chips
2 cups grated cheese (I use tasty cheddar)

Steps:

  • Mix the beans and Tabasco sauce together.
  • Place a teaspoon of the bean mixture on each corn chip.
  • Sprinkle the cheese over top and cook under a hot grill (broiler) for 1-2 minutes until cheese is melted and golden.

FRESH FRIED CORN CHIPS WITH TOMATILLO SALSA



Fresh Fried Corn Chips with Tomatillo Salsa image

Provided by Tyler Florence

Categories     appetizer

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
5 to 6 garlic cloves
1 tablespoon kosher salt
1 bunch fresh cilantro, leaves coarsely chopped
2 lime, juiced
Vegetable oil, for frying
12 corn tortillas
Kosher salt

Steps:

  • Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.
  • Prepare corn chips. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

HEALTHY BAKED CORN TORTILLA CHIPS (HOMEMADE)



Healthy Baked Corn Tortilla Chips (Homemade) image

A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Recipe #287183 or for making nachos. I vary the toppings on this depending on what I will be serving them with, but lately have just been making them plain. VARIATION: If you need more healthy oils in your diet, brush with olive oil.

Provided by Emily Elizabeth

Categories     Lunch/Snacks

Time 15m

Yield 20 chips, 2 serving(s)

Number Of Ingredients 2

5 corn tortillas (Misson brand is Gluten Free)
salt (optional, additional spice options listed in directions)

Steps:

  • Preheat oven to 400 degrees.
  • Stack tortillas one on top of the other and use kitchen sizzors to cut them into 4 slices like you would cut up a pizza.
  • Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4" apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.).
  • Shake salt and desired toppings over tortillas.
  • TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar.
  • Bake 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 mins).
  • Remove from oven and let cool 5-10 mins before serving in order to let them fully crispen. Extra Crispy: put back in turned off oven at least 10 mins or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).

HEMP CORN CHIPS (RAW)



Hemp Corn Chips (Raw) image

I discovered this recipe some where on the net and decided to give it a try. These taste really good and are very sturdy and can pick up a big scoop of raw guacamole without breaking. I used soaked pepitas in mine instead of sunflower seeds and I halfed the recipe as I thought 175 chips were too much for just me and my DH. I also thawed the corn out before I pureed it as I thought it would be easier to process.

Provided by Chef Joey Z.

Categories     Lunch/Snacks

Time P1DT16h30m

Yield 175 chips

Number Of Ingredients 7

6 cups corn (kernals-fresh or frozen)
1 cup hemp seeds
10 cups sunflower seeds (soaked-6 cups before soaking)
2 3/4 cups water
1 1/2 cups flax seeds (ground into a meal)
1 1/2 tablespoons celtic sea salt
1 lime, juice of

Steps:

  • Puree corn in a food processor until creamy. Place in a mixing bowl.
  • Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
  • Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet.
  • Cut into desired shapes: triangles, squares, circles, etc.
  • Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
  • Makes approximately 175 chips.

CORN TORTILLA CHIPS



Corn Tortilla Chips image

Light but crunchy and better than store bought. The taste does depend on the oil you use. I prefer coconut or canola oil.

Provided by makhubbard somewher

Categories     Low Cholesterol

Time 30m

Yield 100 chips, 4 serving(s)

Number Of Ingredients 2

12 fresh corn tortillas
canola oil or coconut oil

Steps:

  • Add oil according to directions of the deep fryer and let it heat up until you drop a tortilla in and it starts to bubble.
  • if you do not have a deep fryer use a heavy skillet on the stove top.
  • Cut tortilla in 1/8th pie shape.
  • Add to oil and fry until they are a light golden brown.
  • If you cook on the stove top you may need to flip them over until golden brown on both sides.

CORN TORTILLA CHIPS



Corn Tortilla Chips image

Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.

Provided by Kirstin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 12

Number Of Ingredients 3

1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

Steps:

  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 12.5 g, Fat 8.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 0.2 g

CORN CHIPS



Corn chips image

Chips are just good hope you try these

Provided by Catherine Ferensic

Categories     Chips

Time 25m

Number Of Ingredients 9

1 c corn meal
2/3 c flour
1 tsp salt
1 tsp baking powder
2 Tbsp dry milk solids
1/2 c water
1/4 c oil
1/2 tsp worcestershire sauce
1/8 tsp tabasco sauce

Steps:

  • 1. Combine cornmeal,flour,salt,baking powder,dry milk in mixing bowl
  • 2. Stir in separate bowl water,oil,W.Sauce, Tabasco sauce
  • 3. Add liquids to dry ingredients stir with a fork
  • 4. Grease 2 (10 x 15) Cookie sheets sprinkle each with cornmeal
  • 5. Divide dough in half
  • 6. Roll out each half directly on each cookie sheet with floured rolling pin. Rolling dime- thin
  • 7. Sprinkle lightly with Paprika,garlic,onion,or seasoned salt
  • 8. Run Rolling pin over once more
  • 9. Prick with fork all over
  • 10. Cut in squares or triangles
  • 11. Bake 10 minutes or until golden brown

Tips:

  • Choose the right corn. Field corn is the best type of corn for making corn chips because it has a high starch content. You can also use sweet corn, but the chips will be sweeter.
  • Soak the corn. Soaking the corn overnight will help to soften the kernels and make them easier to grind.
  • Grind the corn. You can use a food processor or a grain mill to grind the corn. If you are using a food processor, be sure to use the pulse setting to avoid over-grinding the corn.
  • Add flavorings. You can add salt, pepper, chili powder, or other seasonings to the cornmeal before cooking. You can also add cheese, herbs, or vegetables.
  • Cook the chips. You can cook the chips in a frying pan, in the oven, or in a microwave. If you are frying the chips, be sure to use a high smoke point oil, such as vegetable oil or canola oil.
  • Drain the chips. After the chips are cooked, drain them on paper towels to remove excess oil.
  • Season the chips. You can season the chips with salt, pepper, chili powder, or other seasonings. You can also add cheese, herbs, or vegetables.

Conclusion:

Making corn chips at home is a fun and easy project that can be enjoyed by people of all ages. Corn chips are a delicious and versatile snack that can be enjoyed on their own or with your favorite dip. With a little planning and effort, you can make delicious corn chips that will be the hit of your next party or gathering.

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