You can easily make tortilla chips yourself and then use them for nachos with guacamole, spicy tomato salsa, and sour cream. Admittedly, it is a bit more complex to make the chips yourself than to buy them. But as you may have noticed, I try to replace ready-made products with self-cooked food because you know what’s in there. And it is effortless and does not require a lot of practice to get the corn tortillas visually appealing. Even if the chips are irregular and a bit more rustic in shape, that’s on purpose because they are homemade!
I made the tortillas here from a mixture of cornflour and wheat flour. When baking the tortillas, we worked as a team to make it go faster: I formed the tortillas and rolled them out, my partner then baked the flatbreads in the pan with almost no fat. Since both take up virtually the same amount of time, it’s just perfect.
When shaping the tortillas, it is good to produce the smallest possible thin flatbreads (here approx. 15 cm) since these are then cut into triangles, e.g., by an eighth of the flatbread. The step from tortilla to tortilla chips is done by deep-frying or in the oven. I chose the variant in the range. To make them nice and crispy, they coates with a bit of oil. For the seasoning, I have chosen salt and mild paprika powder.
Ingredients tortilla flatbreads:
- 200 g cornflour
- 150 g wheat flour 550, plus flour to roll out
- 250 g of water
- 1 – 2 tablespoons of olive oil
- 1/2 teaspoon salt
Ingredients tortilla marinade:
- 6 tbsp olive oil
- One teaspoon salt
- One teaspoon sweet paprika powder
- 1/4 teaspoon chili powder
Preparation of tortilla chips:
- Making dough: Make a smooth dough from corn flour, wheat flour, water, oil, and salt. The initially somewhat crumbly dough becomes soft and supple after a few minutes of kneading.
Divide the dough and roll out the flatbreads:
- Roll the dough into a long roll and divide it into 12 parts. Make thin flatbreads one after the other from the pieces. To do this, flour a bit of dough and use your fingers to press from a ball to a thick cylinder and then to an increasingly flatter cylinder. Flour both sides repeatedly and then roll out as thinly as possible with a rolling pin (approx. ∅ 15 cm).
- Bake flat cakes: Bake in a hot pan (also possible crepes pan) with as little oil as possible at medium temperature. Stack the finished flatbreads on a plate and cover to keep the tortillas soft.
- Making seasoning marinade: Mix the ingredients for the tortilla marinade well in a small bowl.
- Preheat the oven to 180 ° C fan oven.
- Making tortilla triangles: Take a finished tortilla flatbread and cut it into triangles with a knife/pizza cutter. Use a brush to spread the marinade thinly on the tortillas. Place the triangles on a parchment-lined baking sheet.
- Bake chips: Bake the chips one after the other in several runs. Depending on the thickness of the flatbreads and the actual oven heat, it takes 6 to 10 minutes. It is advisable to stand by for the last few minutes not to get too dark.
If you want to bake the chips with cheese, you should take them out about 2 minutes earlier, sprinkle them with cheese while still hot, and bake them in the oven until the cheese melts.
Tortilla chips made from wraps/corn tortillas/wheat tortillas
A tortilla chip is a no-chip made from cut-up tortillas (wraps). Usually, a tortilla/wrap is cut into triangles. Initially, the stale tortillas from the previous day use to make chips, shredd, ed, and deep-fry. Depending on the region, there are chips made from pure corn tortillas or wheat tortillas. There are special corn flours, “white corn flour” in Mexico, which I have not yet seen in typical stores for pure corn tortillas. In my version, I, therefore, used a mixture of cornflour and wheat flour. But I have also processed the pure homemade wheat tortillas into nachos since I often don’t deep fry. I brushed them with oil and baked them in the oven.
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