SUPER CRUNCHY, LOW FAT OVEN-BAKED, CORN TORTILLA CHIPS MADE IN YOUR OWN KITCHEN
INGREDIENTS ------------------
Makes ca. 2 oven trays of chips
1 cup boiling water
2 cups masa harina [alternatively use corn flour]
1 tsp unrefined salt
for brushing
2 tbsp vegetable oil
unrefined salt, fine
spices
Spices [use your favourites]
black pepper, freshly ground
paprika
cayenne pepper
rosemary
METHOD ---------------------
Preheat the oven to 200°C.
Pour the boiling water into a measuring cup and dissolve the salt.
Place masa harina in a mixing bowl and slowly pour the hot water over the flour stirring as you pour.
Knead the dough for about 2 minutes until you can form a smooth ball that is not sticky or crumbly. If the dough is dry and not holding together, slowly add some more water and knead until smooth.
Cover the dough with a tea towel and let the dough rest for 30 min.
Divide the dough into 6 parts and with your hands roll each piece into balls. The dough should still be very smooth [if sticky or dry splash it with a few drops of water].
Place each ball in between the 2 larger sheets of parchment, and using a plate, flatten the dough. Finish rolling out with a rolling pin. Roll gently over the parchment paper in varying directions to flatten and achieve the same thickness.
Transfer to oven trays. Carefully remove the top parchment sheets [the bottom sheet stays].
Using knife cut the dough into tortilla chips size segments.
Mix the oil with salt and spices. Using a brush, apply oil on top of dough.
Pop both trays into oven. After approx. 15 min. the corners of the chips will have raised and chips can be flipped. Continue baking for another 10 minutes or until fully baked and crunchy.
Serve with Black Bean & Chilli Dip, guacamole or any other favourite dip.
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