Top 10 ways to use up tortilla chip crumbs
In her quest not to waste food, our food blogger finds 10 ways to use up all those broken tortilla chips at the bottom of a bag.
There are two bags of tortilla chips sitting in my pantry right now with nothing but crumbs at the bottom. Chips and salsa are a regular snack in my house, so this isn’t an infrequent problem. The bag doesn’t get thrown away because, technically, there are still chips in there. But, the bag doesn’t get touched again because there are no good chips left in it.- Feed the birds. You can scatter them in the backyard or at the park and give the birds a little Southwestern treat.
- Top a casserole with them.
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Put at the bottom of a bowl of chili.
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Chop them in the food processor or blender until fine and use in place of breadcrumbs as a breading for chicken fingers or as a filler in meatballs or meatloaf. You can keep processed chips in an airtight container in the fridge or freezer until you need them.
- Make tortilla chip chicken with avocado dip.
- Use on top of a taco salad.
- Put them in a tuna fish sandwich.
- Substitute for the fried corn tortillas in Mexican Migas – an egg dish.
- Make a taco pizza.
- Try this zucchini recipe that I got from the mycoupons message boards that was submitted by Nightflyer.
- Preheat oven to 350 degrees.
- Drizzle the zucchini with olive oil, season with salt and pepper and grill until crisp-tender.
- In a medium saucepan, combine the tomatoes, cilantro, peppers, and salt and pepper. Mix well and heat throughly.
- Put half the zucchini into a greased casserole dish. Spoon half of the tomato mixture on top. Sprinkle with half of the cheese. Repeat layers.
- Sprinkle crumbs evenly over the top and drizzle with butter.
- Bake for about 15-20 minutes or until the cheese has melted and the crumbs are lightly browned.
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Comments
Put left over corn chips in your survival kit with your matches. They light very easy and stay burning for quite awhile. They are light to pack in your pocket.
Excellent advice just don't use the crumbs at the bottom of most brands of tortilla chips. Especially the ones the contain Yellow 5 (aka Tartazine), disodium inosinate and disodium guanylate. Try to use crumbs that are from certified organic, kosher, naturally gluten free tortilla chips. There are lots of brands to choose from. I use the crumbs from a small tortilla chip company that was featured as Snack of the Day on Rachel Ray's morning show because they only use organic corn made with.... More
all of the ingredients in the foods (including their crumbs) you choose to eat - some brands are definitely better than others and choosing all natural or organic always helps.
