BOOK JOAN

It's National Tortilla Chip Day!

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JLP Staff

Food & Home / / February 24, 2016

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Today is National Tortilla Chip Day! I don’t know about you, but I love my tortilla chips! I found these two great recipes on Pinterest that look yummy!   

BAKED LIME TORTILLA CHIPS - There’s nothing quite like snacking on crunchy, salty, traditional tortilla chips.  These Baked Lime Tortillas look delicious!
 
Ingredients:
  • Nonstick cooking spray  
  • 24 corn tortillas (extra thin)
  • 2 T. olive oil
  • 1 lime, halved
  • Kosher salt

Directions:

  1. Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray or use a silicone mat.
  2. Brush each tortilla lightly with olive or use an olive oil spray.
  3. Stack corn tortillas together and cut into wedges (6 wedges per tortilla).
  4. Spread tortilla wedges in a single layer on baking sheet. Squeeze lime juice over the tortilla wedges and sprinkle to taste with salt.
  5. Bake until golden brown, about 10 minutes.
 
DESERT NACHOS - A plate filled with cinnamon sugar tortilla chips, topped with assorted berries and drizzled with some chocolate sauce and whipped cream….Yummy! The kids are going to enjoy this recipe!
 
Ingredients:
Homemade Cinnamon-sugar Tortilla Chips
  • 8 small flour tortillas (6 inch diameter)
  • 3 Tablespoons (45g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 teaspoons ground cinnamon

Fresh Whipped Cream 

  • 1/2 cup (120ml) heavy cream (no substitutions)
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon vanilla extract

Additional Ingredients:

  • 1/2 cup (77g) diced strawberries
  • 1/2 cup (75g) blueberries
Chocolate Sauce - Personal Preference
 
Directions:
 
For the homemade tortilla chips:
  1. Preheat oven to 400F degrees.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Cut the tortillas into 8 even triangles.
  4. Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated. Mix the sugar and cinnamon in a small bowl.
  5. Add 3/4 of the mixture to the bowl and toss the triangles to coat.
  6. Line the triangles onto baking sheets in an even layer.
  7. Bake in batches for 5 minutes, flipping halfway through.
  8. Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired.
  9. Reserve the rest of the cinnamon-sugar for garnish.
For the fresh whipped cream: 
  1. Place cream and sugar in a small mixing bowl and beat on high for 1-2 minutes using a hand mixer or a stand mixer fitted with a whip attachment.
  2. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form.
  3. Don't whip too much or you will end up with curdled-looking whipped cream.
  4. Chill until ready to use in recipe.
For the nachos: 
  1. Pile the tortilla chips onto 2 separate plates.
  2. Top with the fruit, then drizzle with chocolate sauce.
  3. If the chocolate sauce won't pour easily, try warming it in the microwave for 15 seconds, then stir and pour.
  4. Top the nachos with whipped cream and a sprinkle of leftover cinnamon-sugar.
  5. Enjoy immediately.

Additional topping suggestions: try adding sliced banana, chopped apple, a drizzle of salted caramel sauce, toasted pecans, toasted coconut, peanut butter chips, butterscotch chips, white chocolate chips, or a drizzle of melted peanut butter.

Follow Joan on Pinterest to see what else she's pinning!

Categories: Food & Home, Recipes
About The Author
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Joan Lunden’s in-house research and writing team works with Joan to create content that complements her focuses and the interests of her fans. The team is dedicated to creating a thriving community through content and conversations, and hopes their work, like Joan’s, can make a difference in the lives of her readers everywhere.

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