Best Taco Chips Recipes

DEHYDRATOR TACO CHIPS

Steps:

• In a blender or food processor, blend together all ingredients at high speed.
• Spread mixture thinly onto Fruit Roll Sheets.
• Dry at 130° for approximately 10 hours or until dry on one side.
• Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp.
• Break into pieces.

TACO HUMMUS AND TORTILLA CHIPS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.
• Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.

TACO CHIPS

Steps:

• Brush butter onto the flour tortillas.
• Sprinkle with desired amount of taco seasoning (will have extras).
• Cut into triangles (whatever size pleases you).
• Place on cookie sheets and bake at 350 degree F for 8 minute.
• or until slightly golden brown and crunchy.
• Serve with salsa or quick mexican layered dip (can be found on recipezaar).

DEHYDRATOR TACO CHIPS

Steps:

• 1. In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto Fruit Roll Sheets. Dry in your dehydrator at 130° for approximately 10 hours or until dry on one side. Lift entire corn ring off of Fruit Roll Sheet, turn over and dry in your dehydrator for two hours longer or until crisp. Break into pieces.

VELVEETA® EASY TACO BAKE WITH TORTILLA CHIPS

Steps:

• Heat oven to 425°F.
• Spray 2-qt. baking dish with cooking spray; set aside. Combine chili, corn, tomatoes and VELVEETA.
• Layer 1/3 of the chili mixture in prepared baking dish; top with half the chips. Repeat layers. Cover with remaining chili mixture.
• Bake 30 min. or until VELVEETA is completely melted and mixture is thoroughly heated.

BONNIE'S ULTIMATE TACO SOUP WITH HOMEMADE CHIPS

Steps:

• Brown the ground chuck over medium high heat, and leave the chuck a little chunky for the soup. Drain the grease (I wipe the excess with a paper towel) When the meat starts to brown, add all the seasonings and gently mix them in with the meat. Then add the onion. Lower the heat to medium low and cook until the onions are half cooked. Add the petite tomatoes and mild Rotel in cans to the skillet (except the beans).
• Rinse the beans and set them aside to drain. We will add them later.
• Transfer the contents of the skillet to the soup pot. Add 5 cans of Better Than Bouillon, beef flavor, and gently mix it in. Cover and bring to a boil and then simmer. Test to see if onions are done, if not cook a few minutes more until tender) After you have simmered the soup for 40 minutes, then add the two cans of beans. Simmer on low heat for 15 minutes more..
• HOW TO MAKE THE TORTILLA CHIPS: I fry the chips during the last 20 minutes of cooking time for the soup. So, let's make some chips. This doesn't take but a few minutes. Heat about 1/4 inch of Crisco vegetable oil in a large skillet over medium heat.
• Cut tortilla chips from 6 yellow corn tortillas with kitchen scissors. Cut 3 at a time, first across the middle of the tortilla, then take each half and cut it into three strips.
• This will give you 6 strips about 1 inch wide. Cut the strips twice across to make a chip about 1 ½ inches long.
• Fry the chips in the hot oil until crispy and light brown, drain on paper towels, and then sprinkle with kosher salt while hot.
• I made a star from the pointed chips in the serving for hubby, and I topped it with sour cream and a jalapeno ring. These chips are easy to make and complement a variety of Mexican foods, such as Taco Soup, Chili, Snacks, and Salsa.

DEHYDRATOR TACO CHIPS

Steps:

• In a blender or food processor, blend together all ingredients at high speed.
• Spread mixture thinly onto Fruit Roll Sheets.
• Dry at 130° for approximately 10 hours or until dry on one side.
• Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp.
• Break into pieces.

RIGHT TACKLE TACO SALAD AND CHIPS

Steps:

• Brown ground meat in fry pan. Drain. Add taco seasoning and 1 cup of water. Stir over medium heat until thick. Let cool. When meat is cool, spread evenly in a deep serving dish. Spread sour cream on top of seasoned meat. Top with shredded lettuce, diced tomatoes and cheese. Chill overnight. Serve with tortilla chips.