Potato chips are an unhealthy thing (well, they say so), and, like any unhealthy thing, they just ask for a mouthful.
You can, of course, cook potato chips at home: they say it will be healthier. But lately, you see more and more often that people are making chips from lavash.
We don't have pita bread, but we have tortilla cakes. This is the same as lavash, only in a different shape - round.
Today I had cakes 20 centimeters in diameter.
I didn't salt the chips. If you have an irresistible desire to do this, you should not deny yourself this.
I had Svan salt and dry basil as spices and herbs. You may not use anything at all, but with the basil it turned out nicely, and with the Svan salt it was also fragrant.
It is very tasty to serve such chips with some salsa, sauce, dip.
So, cut pita bread or, as in my case, chop a tortilla at random. Of course, you shouldn't be too small. I cut a tortilla with a diameter of 20 cm into 8-10 pieces. We got such triangles.
Place the slices on a baking sheet.
In a bowl, combine the ketchup and sour cream.
Apply the tomato and sour cream mixture in a thin layer to the slices. It is convenient to do this with a culinary brush, and even more convenient - with a silicone culinary brush.
Sprinkle with herbs and / or spices if desired.
Bake in an oven preheated to 180 degrees for 7-10 minutes.
Nachos corn chips are a traditional Mexican snack made from tortilla (Mexican corn tortillas). Most often in America, they are sold in the form of semi-finished products. Simply cut the tortilla into triangles and fry or bake.
But it's much better to make your own nachos. These chips are usually made with corn flour, but there are varieties with wheat flour as well as flour mixes. Vegan and contain minimal ingredients.
In America, the most popular nachos are fried in oil. But baked nachos chips are much healthier, which is why I'm making this one.
Ingredients:
- Cornmeal - 2 cups (360 g) If you do not have cornmeal, then you will definitely find corn grits in stores. The groats can be finely ground to make flour.
- Salt - 1 teaspoon
- Hot (!) Water - about 1 + ¼ glass. It is very important that the water is hot - due to this, the dough "bakes" as it were during the kneading stage.
- Vegetable oil - 30-40 ml. Mix with hot water. In the old version of the recipe (see video), I cooked these chips without oil. I recommend adding oil. It gives elasticity to the dough, and the nachos come out denser. The dough with butter rolls out easily and does not crumble.
Preparation:
- Mix the corn flour and salt. Add ground paprika and hot pepper if desired.
Add hot water and butter and knead the dough first with a spoon or fork. Then let the dough cool slightly and continue to knead with your hands. - The dough turns out to be quite dense, not sticky.
- We spread baking paper on the table. Lightly dust the paper with flour. Instead of baking paper, you can use a silicone mat or plain white paper. It must first be greased with vegetable oil.
- We also powder the rolling pin with flour so that it sticks less to the dough.
- Pinch off a piece the size of a golf ball. Roll it into a ball and place it on baking paper.
- And roll the ball into a very thin cake. The thickness of the cake should be no more than 1-2 mm. The thinner the better.
- Now we cut the dough as follows. Long stripes first.
- Then we cut the strips into rhombuses.
- And cut the rhombuses into triangles. Watch the video for an easier understanding of how to cut the tortilla dough.
- Transfer the nachos chips to a baking sheet along with the paper.
- Heat the oven to 180 degrees C and bake the chips for 10 minutes in the middle of the oven, or 15-20 minutes at the top of the oven.
- Finished chips should be dry and crispy and come off easily from the paper.
- Serve guacamole or other hot sauce with the ready-made nachos chips.
Bon Appetit!
(Mexican corn tortillas). Most often in America, they are sold in the form of semi-finished products. Simply cut the tortilla into triangles and fry or bake.
But it's much better to make your own nachos. These chips are usually made with corn flour, but there are options with wheat flour as well as flour mixes. Chips are vegan and contain minimal ingredients.
In America, the most popular nachos are fried in oil. But baked nachos chips are much healthier, which is why I'm preparing this one.
Ingredients for making nachos corn chips
- Cornmeal - 2 cups (360 g) If you do not have corn flour, then you will definitely find corn grits in stores. The groats can be finely ground - you get flour. In the tortilla recipe (at the link above), I talked about this.
- Salt - 1 teaspoon
- Hot (!) Water - about 1 + ¼ glass. It is very important that the water is hot - due to this, the dough "bakes", as it were, during the kneading stage.
- Vegetable oil - 30-40 ml. Mix with hot water. In the old version of the recipe (see video below), I cooked these chips without oil. I recommend adding oil. It gives elasticity to the dough, and the nachos come out denser. The dough with butter rolls out easily and does not crumble.
How to make nachos - corn chips. Video recipe
Mix the corn flour and salt. Add ground paprika and hot pepper if desired.
Add hot water and butter and knead the dough first with a spoon or fork. Then let the dough cool slightly and continue to knead with your hands.
The dough turns out to be quite dense, not sticky.
Spread baking paper on the table. Lightly dust the paper with flour. Instead of baking paper, you can use a silicone mat or plain white paper. It must first be greased with vegetable oil.
We also powder the rolling pin with flour so that it sticks less to the dough.
Pinch off a piece the size of a golf ball. Roll it into a ball and place it on baking paper.
And roll the ball into a very thin cake. The thickness of the cake should be no more than 1-2 mm. The thinner the better.
Now we cut the dough as follows. Long stripes first.
Then we cut the strips into rhombuses.
And cut the rhombuses into triangles. Watch the video for an easier understanding of how to cut the tortilla dough.
Transfer the nachos chips to a baking sheet along with the paper.
Heat the oven to 180 degrees C and bake the chips for 10 minutes in the middle of the oven, or 15-20 minutes at the top of the oven.
Finished chips should be dry and crispy and come off easily from the paper.
