Coupon Clipping Cook

Valentine Heart 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.

Enjoy these chips as is, or serve them with salsa, pico de gallo or guacamole…or even all three.

Here are more dip recipes you may like “Ranch Dip Guacamole“, “Roasted Garlic Tomato Salsa” and “Salsa Verde (Green Salsa)“.

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

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…

…medium-sized hearts…

…ridged hearts…

…little 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.

More Valentine’s Day Recipes You May Like:

Valentine Heart Tostadas

Valentine’s Day Tostadas

Coffee and Orange Chocolate Truffles

Red Velvet Ice Cream Float

Valentine Heart Pizza

Valentine Heart Pizza

Heart Shaped Apple Pie Galette

Valentine Heart Apple Pie Galette with Streusel

Thank you so much for stopping by CCC!

Here are More Mexican Food Inspired Recipes You May Like:

Spicy Chicken and Lime Taquitos

Chipotle Shrimp Guacamole

Slow Cooker Saucy Ground Beef Taco Meat

Jalapeno and Cheese Taquitos

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Valentine Heart Shaped Tortilla Chips
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Print Recipe

Valentine Heart Tortilla Chips

Crispy tortilla chips with a festive twist.

Course Appetizer, Side Dish, Snack
Cuisine Mexican
Keyword Tortilla Chips
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 (Serves apprx. 2)

Ingredients

  • 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

Instructions

  1. Heat a small to medium-size skillet on low to medium heat and add canola oil. 
  2. 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.
  3. Once the bottom sides of the tortillas turn a golden color, using tongs, carefully turn them over.
  4. Once both sides of chips are a golden color, remove them from the pan on to a paper towel-lined large plate. 

  5. Lightly sprinkle the chips with salt and chili powder. Continue the process in batches for the remaining chips. 
  6. Serve by themselves, or with salsa or guacamole.

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