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Home flavored chips

Discussion in 'Side Items' started by mohntr, Jan 28, 2007.

  1. mohntr

    mohntr Smoke Blower OTBS Member

    Just for fun I took a handful of plain tortilla chips, put them in a ziplock bag with a couple teaspoons of Emeril's essence and shook them together. This really gave the chips great flavor. Wife tried it again adding some popcorn salt and essence, they tasted like doritos.
    Sounds funny but you got to try it. Any rub would be interesting This opens up a lot of possiblities!!
  2. cheech

    cheech Master of the Pit OTBS Member

    I will have to try this with popcorn, we have some just about every night.

    If you can't stand behind our troops -
    Feel FREE to stand in front of them!!!

    Love that statement!!
  3. smoked

    smoked Master of the Pit OTBS Member

    you should make your own tortilla chips as well, it's super easy....just buy corn tortillas, cut them to desired shape (I do the typical triangle, simple and easy) and deep fry them until they are cooked...1 or 2 minutes usually depending on deep fryer..... :-)
  4. mohntr

    mohntr Smoke Blower OTBS Member

    Cheech! :) I like that statement too!

    Smoked: I'll have to try that. Sounds too easy!
  5. smoked

    smoked Master of the Pit OTBS Member

    trust me it is easy......scary how easy it is!!!!! [​IMG]
  6. camp_cookie

    camp_cookie Smoking Fanatic

    Have tried sprinkling rub or seasoning on them while they are still warm after coming out of the oil. The seasoning would probably stick better to the chips that way.
  7. deejaydebi

    deejaydebi Legendary Pitmaster

    Talk about cheap and easy! Try this:

    Corn Chip Recipe
    4 cups fresh corn kernels (corn meal works also)
    ¼ cup olive oil ½ cup water
    ½ teaspoon Sea salt
    1 Tablespoon raw honey
    ½ cup ground flax seeds (fnely ground)
    1 bunch cilantro

    Blend all but flax seeds, the mixture will be somewhat thick.
    With blender running add flax seeds to thicken.
    Spread on Teflex sheets. Dehydrate approx. 6 hours.

    When not wet to the touch, take off teflex sheets, spinkle with any spices you like (onion, cajun spice, garlic powder, chilli powder, cheese, even taco seasoning) turn crackers over sprinkle the other side and score, either in triangles or squares, etc.

    Then continue dehydrating until crisp.

    Just taste some of the mixture before you dehydrate and see if it's like you want it.

  8. teacup13

    teacup13 Master of the Pit OTBS Member

    the secret to seasoning all deep fried food is to make sure you do as soon as it gets out of the fryer... once you leave it for a while it is too late...

    we season our tortillas with Tony's as soon as it comes out of the oil.. then again we season everything with Tony's as soon as it comes out of the oil..lol
  9. ozark rt

    ozark rt Meat Mopper OTBS Member

    Could not agree more. On e of my favorites is a fried Tony Bolony sandwich.
  10. larry maddock

    larry maddock Master of the Pit OTBS Member

    fried bologna sandy's puts you in arkansas or tennesee...
    thats where i learned...
    2 different ex wifes are from arkansas...[​IMG]

    i microwave instead of fry in oil now...[​IMG]
  11. linecut

    linecut Fire Starter

    i'm going to have to try this.if nothing else it will get my wife out of my ear .about those dehydraters i have. and never use...
  12. deejaydebi

    deejaydebi Legendary Pitmaster

    I do mine in the oven at 150 degrees. It works well to. Although I guess some ovens don't go that low? Mine has a bread proofing mode.

    BTW -

    You don't have to fry these things if you like a bit a oily taste just spray them with oil and bake them. I use one of those pump spray things and it works great for adding just enough oil to make it taste good. It makes the spice flavors stick better to.
  13. johno

    johno Smoke Blower

    i have been doing a simmular thing with spuds ( taters )for years if you have an electric meat slicer set it on its finnest cut , mine goes down to almost shave thin , clean a few spuds you dont need many because you get a heck of a lot of slices out of one good size spud . then oil hot in deep frier around 180 c whatever that is in your lingo , and drop the slices in but you must seperate them as they go in or they will stick together and dont put to many in together when they look cooked pull em out and drain them on some paper towel and dust with whatever you feel like,by the way the electric meat slicer is the best machine for slicing onions nice and even for onion rings on the grill . my wife gets the job of doing it for a lot of functions in our town ,course we supply the onions thruogh our fruit shop and make a bit on that too and she just charges a few dollars to peel and slice them ( cries a lot too ), back to the spuds if you slice them thicker about 1/4 inch and then dip them in flour then beer batter and deep fry, pretty good too.
  14. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I grew up in Ark and fried bologna sammiches were a way of life. I cut a slit from the middle to the outside edge so it doesn't cup when I fry it. When my kids was little they would tell me to cook them a Pac Man sandwich.[​IMG]
  15. deejaydebi

    deejaydebi Legendary Pitmaster

    That's one way to get them to gobble up there lunch!