Heart-Shaped Tortilla Chips
Crispy tortilla chips with a festive twist.
There’s no chocolate or sweets in this Valentine’s Day treat…
…just crispy crunchy tortilla chip goodness.
These fun and festive chips are almost too cute to eat.
But you’ll for sure want to eat them because in addition to their cuteness, they taste good too.
They’re lightly seasoned with salt and chili powder. yum.
So let’s check out the ingredients.
Corn tortillas, canola oil, chili powder and salt; also heart-shaped cookie cutters are needed for the cut-outs
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Using various sizes of heart-shaped cookie cutters, cut out as many hearts as possible within the edges of each corn tortilla.
When cutting out the hearts, keep the edges of the “main” tortilla intact so that it can also be fried and made into a big tortilla chip.
The cut-outs can be large hearts…
…or itty-bitty hearts.
Or even a combination of all sizes.
These thin rimmed hearts are really fun to eat too.
After the tortillas are cut into heart shapes, heat a small to medium-size skillet on low to medium heat and add canola oil.
Put a small scrap of tortilla in the pan, when it starts to sizzle, the oil should be ready.
Using tongs, carefully add a few of the tortilla hearts to the pan (more than 3 tortilla hearts in the pan may be fine depending on the size of skillet used, just try not to overcrowd the pan).
When the bottom sides of the tortillas turn a golden color, using tongs, carefully turn them over.
Once both sides of the tortillas are a golden color, remove them from the pan on to a paper towel-lined large plate.
If the oil starts to get too hot, turn the heat down.
Continue cooking the tortillas in batches.
I like to use a skillet that’s on the smaller side so that less oil is needed…
…it just means that I need to make more batches of the chips but I don’t mind.
Right after the chips are transferred from the skillet to a paper-lined plate…
…lightly sprinkle them with salt and chili powder.
This way the salt and chili powder will stick to the tortilla chips.
As an option these yummies can be served in a small decorative pail so they look like a “bouquet”.
Just stuff the pail with loosely rolled parchment paper…
…prop the larger sized heart-shaped tortilla chips in the crevices of the parchment paper.
Then fill in the “base of the bouquet” by propping the smaller sized tortilla chips in the remaining crevices of the parchment paper.
There you go, a bouquet of Valentine Heart tortilla chips.
Then it’s time to eat.
Enjoy the chips as is, or with salsa, pico de gallo and guacamole.
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- 8 corn tortillas each cut into heart shapes (various sizes)
- ½ cup canola oil amount may vary depending on the size of the skillet
- 1 teaspoon chili powder
- 8 pinches salt or salt to taste
- Heat a small to medium-size skillet on low to medium heat and add canola oil.
- Add a small scrap of tortilla in the oil. When the scrap starts to sizzle, the oil should be ready. Add a few of the tortilla chips at a time so not to overcrowd the pan. Carefully watch the oil; if it gets too hot, lower the heat.
- Once the bottom sides of the tortillas turn a golden color, using tongs, carefully turn them over.
- Once both sides of chips are a golden color, remove them from the pan on to a paper towel-lined large plate.
- Lightly sprinkle the chips with salt and chili powder. Continue the process in batches for the remaining chips.
- Serve by themselves, or with salsa or guacamole.