Homemade Nacho Chips
Nacho chips are typically made from corn tortillas, which are made from corn flour, water, and sometimes salt. The tortillas are usually fried or baked until they become crispy and golden. Nacho chips have a crispy and crunchy texture. They are sturdy enough to hold up to dips and toppings without breaking easily. Traditional nacho chips are often lightly salted, you can also find flavoured variations such as chilli, lime, or cheese. These flavoured options add an extra kick to the chips and can enhance the overall taste of your snack. Nacho chips usually come in triangular shapes, but you can also make round or even more creative shapes. The triangular shape is ideal for scooping up dips and toppings. Nacho chips are often served as an appetiser or snack. They are commonly paired with various dips such as salsa, guacamole, queso dip, or bean dip.
Ingredients:
1 cup of corn flour
½ cup of plain refined flour
¼ tsp of turmeric powder
1 tsp of salt
1 tbsp of oil
Warm water
Instructions:
- In a mixing bowl, Add corn flour, plain flour, turmeric powder, salt and oil then combine well.
- Gradually pour in the warm water while stirring with a spoon or your hands.
- Continue mixing until the dough comes together and forms a ball. If the dough feels too dry, add a little more water, a tablespoon at a time. If it's too sticky, add a bit more corn flour.
- Knead the dough in the bowl for a few minutes until it becomes smooth and elastic. It should hold together well and not crack when shaped into a ball.
- Divide the dough into smaller portions, about the size of a lemon. You can make as many or as few tortillas as you'd like.
- Use a rolling pin to roll out the dough into a thin, round tortilla. Rotate the tortilla and flip it occasionally to ensure an even thickness.
- Cut them into triangles. You can make them as large or small as you prefer.
- Pour oil into a deep skillet or pot, filling it about 1-2 inches deep. Heat the oil over medium-high heat.
- Carefully add a small batch of the cut tortilla triangles into the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes or until they turn golden brown and crispy.
- Use a slotted spoon or tongs to remove the chips from the oil and transfer them to a paper towel to drain excess oil.
- Sprinkle the freshly fried chips with salt while they're still warm, adjusting the amount to your taste preferences.
- Repeat the frying process with the remaining tortilla triangles until all of them are cooked.