Tortilla Chips

Baked tortilla chips are so quick to make especially if you start with ready made tortilla. Making the tortilla is time consuming and I will post the recipe but today I took some help. I got these tortilla from Whole Foods. They are fresh made corn tortilla and do not last very long. You have to use them in a day or two.

You will need
4 corn tortilla (as fresh as you can get)
2 tsp. oil

Preheat oven to 400 F. Brush each of the tortilla with a little oil. Using a pie cutter or knife cut the tortilla into wedges, I got six. Place them in a single layer on a baking sheet and bake for 5-8 minutes. If the tortilla you use are not fresh you may need to bake a little longer. Keep a watch so they do not burn.

Enjoy with salsa or in nachos!

This is my entry for week two, day one of BM #53 for the theme Tortilla based dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Onion Rings

Onion rings are the classic side to burgers. They are crispy and usually deep fried. I made 'fried' these in the oven. They are crispy and crunchy without the oil bath.

These are approximate quantities as the level of heat and the amount of coating on the onions is a matter of personal taste

You will need
1/2 Yellow onion sliced in rings
1/4 cup all purpose flour
1/4 cup buttermilk
1/4 cup breadcrumbs (I made mine with day old homemade bread)
paprika to taste
salt to taste
olive oil

Preheat oven to 425 F. Prepare a baking sheet with parchment paper.

Start with the ingredients to dredge and bread the onion rings. Prepare three plates. In a bowl mix the flour with paprika and salt. Spread half the flour on the first plate and keep aside. To the remaining flour add the buttermilk and whisk until no lumps remain. Add the mixture to the second plate. You may choose to add an egg to the buttermilk if you like. In a separate bowl combine breadcrumbs with a little olive oil and salt. Mix well to get a crumby mixture and transfer to the third plate. You prep work is ready.

Pick up each onion ring and dredge through the flour. Coat with the buttermilk mixture and dredge in the breadcrumb mixture. Place it on the prepared baking sheet. Repeat for all the rings.

Bake in the preheated oven for 15-18 minutes or until brown. Flip over once half way through the baking process.

Enjoy!

This is my entry for week 31 of the 2014 52 week challenge for the theme breading/dredging.

Potato Oven Fries with Basil and Oregano

French Fries are a favorite American food but they are so oily and unhealthy. Oven fries made at home are a much better option and every one loves them. I already have a couple of oven fries recipes on this blog, basic irresistible oven fries and sweet potato fries. But oven fries are so addictive that I keep trying variations.

Today I was trying to recreate a diner burger plate for the 2014 52 Week Challenge for the theme diner/drive-in food. It was important for the fries to look like their deep fried cousins. I figured I could tweak the seasoning a little and added dried basil and oregano as well as salt and pepper. They tasted great and my diner plate looked really good too.

I baked the burger buns and made the patti but that will be another post. Today I want to focus on the fries.

You will need
1 Russel potato
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tbsp. olive oil
salt and pepper to taste

Preheat oven to 400 F. Wash and peel the potato. Cut it lengthwise into rectangular fries similar to those that are fried.

Wash the cut fries to remove excess starch. Sprinkle all the other ingredients and mix well. Transfer to a baking sheet and bake for 10 minutes. Turn the fries over and bake for another 10 minutes or until they are browned and cooked through.

Enjoy!

Irresistible Potato Oven Fries

When my daughter was in grade school, probably 1st or 2nd grade, she begged to buy oven fries from the school cafeteria. That was before the budget cuts, a time when the school hired good chefs in the cafeteria and served good fresh food. Since she loved them so much I decided to try them at home. I have made these as an evening snack for years and they never fail to please.

I use a very simple recipe and rely on the good old Russel potato to provide the taste. I usually buy good organic Russel potato and the resultant fries are crisp and delicious.

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Sweet Potato Fries

You will need
1 Russel potato
salt and black pepper to taste
1 tbsp. olive oil

Preheat oven to 375 F. Wash the Russell potato and peel it. Cut it in half and slice the halves into a quarter inch thick fries. Sprinkle olive oil, salt and black pepper over the fries. Mix to coat. Lay the fries on the baking sheet. If the sheet is non-stick you do not have to grease it. Bake for 10-12 minutes. Take them out and turn them over.

Bake for another 7-10 minutes. They will brown slightly on the sides. Serve hot.

Sweet Potato Fries

This is another standby in my kitchen. It is a good filling afternoon snack or makes a great side dish to soup.

You will need
Sweet Potato as many as needed
Salt
Pepper
Olive oil

Preheat oven to 375F. Wash the sweet potato, let dry, coat with a little olive oil and place on a baking sheet. Roast for 20 minutes to partially cook the potato.

Take the sweet potato out of the oven and peel.

Cut into fries. Sprinkle olive oil, salt and pepper. Turn over with hands to spread the salt and pepper evenly.

Place the fries on the baking sheet and return to the oven. Cook for another 15 minutes.

Take the baking sheet out of the oven, turn the fries over and cook again for another 15 minutes.

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