Tostitos Kakimochi – a delicious recipe with tortilla chips, unsalted butter, light corn syrup, granulated sugar, soy sauce, black sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt butter on low heat, add the sugar, syrup, soy sauce, and sesame seeds and then bring to a boil and let boil for no more than 3 minutes; remove from the heat.
2
Place half of the Tostitos in large bowl, add half of the syrup mixture and slowly mix thoroughly, taking care not to break chips.
3
Spread the chips out evenly in an aluminum roasting pan lined with aluminum foil sprayed with nonstick spray.
4
Repeat with the rest of chips and syrup and use a second roasting pan lined with aluminum and sprayed with nonstick spray.
5
Bake at 250u00b0F for 45 minutes on the first and third racks of the oven; stirring the chips every 15 minutes and rotating the pans between the first and third racks after each stir.
6
Put the chips back into the bowl and stir frequently until cool, about 45 minutes or more.
7
Store in an airtight container.
610
kcal
Calories
35
g
Fat
70
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 20 ounces small round tostitos corn tortilla chips (bite-sized), 3 tablespoons unsalted butter, 1/2 cup light corn syrup, 1/2 cup granulated sugar, and more.
Yes, Tostitos Kakimochi falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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