Egg Roll Wrapper Chips & Carnita Nachos

A year ago or so I was told about the wonderful other things you can do with egg roll wrapper sheets.  I can’t and won’t take credit for this idea, but I did want to share it with others.

I love making these because they are pretty quick to make and they have a different taste than regular chips. 

3 egg roll wrapper sheets are 170 calories. 

That is about 57 calories per sheet. 

I first start by cutting an egg roll wrapper in half then in quarters.  

 These quarters get cut in half again, on the diagonal.  This will give you 8 larger chips per sheet. 

For smaller chips I just give each triangle another slice and you will have 16 chips per sheet.  I generally do one and a half sheets which would be 85 calories, but sometimes I splurge and do two sheets, which is what is pictured above.

Next up I pull out the cooking spray and give the cookie sheet a quick spray, then lay the triangles out in a flat layer and give them another light spray.  I’ll then sprinkle them with salt.  The ones in the picture got a little cumin dashed on them, as well as garlic powder.  I’ve also done garlic salt for another tasty chip.  You could probably bake them with out the cooking spray, but to me it helps the salt stick.

I bake them at 350*.  I’m not sure I have ever timed it, but you are going for a slightly golden color, and flip them halfway through.  Watch them closely, because they will burn fast.

This is the yummy chip you get when they come out of the oven.  These were slightly on the darker side.

This time I decided to try out an idea I had seen online about carnita nachos.  Guess it was a good thing I had some carnita meat in the freezer.

For my nachos I sliced the thawed meat up thinly, crumbled it up, and then topped the chips with it and some cheese.  That went into the oven to melt the cheese.  The rest of the toppings were some green onions, avocado, a little salt and a squirt of lime.

These were totally yummy and I will definitely be making them again!

I'm going to link this post up over at...

and at

Elements Interiors: Whassup Wednesday

Homemade Raviolis

Weekend Cooking Adventures

Let me first say thank you to K&R+X’s for the warm welcome and comment on my first Menu Plan link up at orgjunkie.com.  I had visited Kate’s blog and she was kind enough to share with me a recipe for making homemade noodles.  I thought they sounded good, and had decided to give them a try. 

The homemade pasta/ravioli tutorial she shared with me was great.

My nephew was planning on spending the night with me this weekend and he had already requested some raviolis with ‘red and white’ sauce, so when I saw the tutorial, I thought why not.  I knew it could be a challenge trying something totally new while having a helper, but I figured we would work it out.  I printed out the tutorials and made him sit down and read it before we even got started.  That helped, since he had a heads up on what we were doing.

The only issue we had was the actual mixing of the dough, it just wasn’t coming together, but I went ahead and added the water and oil and after some kneading it looked better. 

What I learned:

The kiddo is really good at putting the dough through the pasta roller.

I started filling and making the raviolis as he was thinning out the dough, which saved us time.  I think if I was to do this in the future alone, I would thin one ball, then just go ahead and fill that strip of them.  We tried stacking the strips, but then they were sticking to each other.

I used a heart cookie cutter this time, since it was almost Valentine’s Day (also an idea from the above site).  Next time I will do rounds or squares because I think I could get more out of them.  Of course I could have probably gotten the hearts closer, but with the odd shape I had issues.  We tried to reuse dough, but since it had extra flour on it (to keep it from sticking) it didn’t work as well.

Put the water on to boil when you finish the raviolis at the beginning of the 30-60 min wait time, not after it.  Why does water seems to take forever to boil when you are the most hungry?



Don’t forget that because there is a 20ish min wait after making the dough and the 30-60 min wait after making the raviolis that you want to start way earlier than you think you need too.  I wasn’t worried about time because it was just me and him eating, but it ended up taking us about 2.5 hours from when we first pulled out the flour to when we got to sit down and eat dinner.

We will definitely make these again, playing with fillings and sauces, though both recipes were very good!