It's National Tortilla Chip Day!
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!
- Nonstick cooking spray
- 24 corn tortillas (extra thin)
- 2 T. olive oil
- 1 lime, halved
- Kosher salt
- Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray or use a silicone mat.
- Brush each tortilla lightly with olive or use an olive oil spray.
- Stack corn tortillas together and cut into wedges (6 wedges per tortilla).
- Spread tortilla wedges in a single layer on baking sheet. Squeeze lime juice over the tortilla wedges and sprinkle to taste with salt.
- 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!
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
- 1/2 cup (77g) diced strawberries
- 1/2 cup (75g) blueberries
Chocolate Sauce - Personal Preference
For the homemade tortilla chips:
- Preheat oven to 400F degrees.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Cut the tortillas into 8 even triangles.
- 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.
- Add 3/4 of the mixture to the bowl and toss the triangles to coat.
- Line the triangles onto baking sheets in an even layer.
- Bake in batches for 5 minutes, flipping halfway through.
- Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired.
- Reserve the rest of the cinnamon-sugar for garnish.
For the fresh whipped cream:
- 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.
- Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form.
- Don't whip too much or you will end up with curdled-looking whipped cream.
- Chill until ready to use in recipe.
For the nachos:
- Pile the tortilla chips onto 2 separate plates.
- Top with the fruit, then drizzle with chocolate sauce.
- If the chocolate sauce won't pour easily, try warming it in the microwave for 15 seconds, then stir and pour.
- Top the nachos with whipped cream and a sprinkle of leftover cinnamon-sugar.
- Enjoy immediately.