Best 2 Dehydrator Taco Chips Recipes
## Introduction
Taco chips are a delicious and versatile snack that can be enjoyed on their own or as part of a meal. Whether you prefer them plain, salted, or flavored, there's a taco chip out there for everyone. And the best part is, they're easy to make at home!
This article provides recipes for three different types of dehydrated taco chips:
1. **Classic Taco Chips:** These chips are made with simple ingredients like corn tortillas, oil, and salt. They're perfect for snacking or dipping.
2. **Spicy Taco Chips:** These chips are made with a blend of chili powder, cumin, and garlic powder. They're perfect for those who like a little heat in their snacks.
3. **Loaded Taco Chips:** These chips are made with a variety of toppings, including cheese, sour cream, and salsa. They're perfect for a quick and easy meal.
No matter which recipe you choose, you're sure to enjoy these delicious and crispy taco chips. So grab your dehydrator and get started!
DEHYDRATOR TACO CHIPS
Make and share this Dehydrator Taco Chips recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 102.8, Fat 6.6, SaturatedFat 4, Cholesterol 19.8, Sodium 207.7, Carbohydrate 6.4, Fiber 0.9, Sugar 1.4, Protein 5.6
DEHYDRATOR TACO CHIPS
these easy chips will be a new family favorite as soon as you try them
Provided by Stormy Stewart
Categories Chips
Time 10h10m
Number Of Ingredients 7
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.
Tips for Making Perfect Dehydrator Taco Chips:
- Choose the right tortillas: For the best results, use fresh corn tortillas or high-quality store-bought tortillas. Avoid using flour tortillas, as they do not crisp up well in the dehydrator. - Cut the tortillas evenly: Cut the tortillas into uniform wedges or strips so that they dehydrate evenly. This will help ensure that all of the chips are crispy and have a consistent texture. - Season the tortillas: Before dehydrating the tortillas, season them with your favorite taco seasoning or a simple mixture of salt, pepper, and garlic powder. This will add flavor and depth to the chips. - Dehydrate the tortillas at a low temperature: The ideal temperature for dehydrating taco chips is between 125°F (52°C) and 135°F (57°C). This low temperature will help the chips to dry out slowly and evenly, preventing them from becoming tough or chewy. - Check the chips regularly: During the dehydrating process, check the chips every few hours to make sure that they are drying out evenly. If some chips are drying out faster than others, rearrange them on the dehydrator trays. - Store the chips properly: Once the chips are completely dry, they can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, the chips can be frozen for up to 6 months.Conclusion:
Dehydrating taco chips is a simple and easy way to make a healthy and delicious snack or party appetizer. By following these tips, you can make perfect dehydrator taco chips that are crispy, flavorful, and sure to please everyone. So next time you have a craving for taco chips, skip the store-bought ones and make your own at home in the dehydrator. You won't be disappointed!
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