I blame the pregnancy for this one! That’s all I’m going to say….
2 cups flour
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon sweet paprika
1-1/2 teaspoons cayenne pepper
1-1/2 teaspoons sugar
4 large eggs
Vegetable oil, for frying
One 16-ounce jar bread-and-butter pickle chips, drained
- In a wide, shallow dish, whisk together the flour, garlic powder, salt, paprika, cayenne and sugar. In another wide, shallow dish, lightly beat the eggs.
- Fill a large pot with enough oil to reach a depth of 2 inches and heat over medium-high heat until it registers 350° on a deep-fat thermometer. Working in batches, toss the pickles in the flour mixture, pressing to adhere. Shake off any excess flour, then toss gently in the eggs to coat. Coat with the flour mixture again. Shake off any excess flour, then add to the oil. Fry, turning occasionally after the pickles rise to the top, until browned, 8 to 9 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately.
From: Rachael Ray Mag.com
I love this recipe! It’s so easy and delicious! Frying them took a little practice- the first few were a little too brown. But once I got it, they were amazing! I could eat something with cinnamon every day.
Scott and the kids loved these, too. A fast and easy way to make a happy family. 🙂
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 flour tortillas (8 inches)
In a large resealable plastic bag, combine sugar, cinnamon and nutmeg; set aside.
Cut tortillas into 3-in. x 2-in. strips. Heat 1 in. of oil in a skillet or electric fry pan to 375°; fry 4-5 strips at a time for 30 seconds on each side or until golden brown. Drain on paper towels. While still warm, place strips in bag with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container.
Yield: 5 dozen.
From: Taste of Home
Baked Tortilla Chips
I love it when I find a healthier way to make foods that I love. One day, I bought some flour tortillas on a whim thinking that I would try to bake some chips. I admit that it took a few attempts. I couldn’t decide what temperature to cook them on. It seemed like a higher temperature would make them crispier but it also browns them too fast- so I burnt the first batch. In the end, I cooked them at 350 degrees after cutting them, spraying them with Pam and sprinkling them with sea salt. I had to watch them really carefully but about 4 minutes on each side works out. If I were making them for someone else, I would probably use canola or vegetable oil but I was trying to keep them as low fat as possible. Eating these did not make me feel nearly as guilty I do when I eat an entire basket of fried chips at a restaurant. And they were a fast and simple snack to make.
Normally, I prefer a chunky fresh salsa but I always loved Chili’s salsa so I had to try this copycat recipe. It’s amazing!
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.