Homemade tortilla chips (baked)
Ingredients
- 120 g cornmeal
- 120 g wheat flour (plus more for dusting)
- 130 g water
- 1 tbsp extra virgin olive oil
- black pepper, grounded
- salt
Instructions
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In a bowl blend the flours, add water and stir with a spoon. Once the flour has absorbed all the water, move the dough on the work surface and knead it for 2-3 minutes. Don't worry if your dough is not perfectly smooth, because the cornmeal prevents it from becoming so.
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On a well floured work surface, cut the dough in two halves and roll each one into a 35 - 40 cm circle (1-mm-thick).
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Heat a pan, with at least the same diameter as the dough circles, and cook the "Tortillas" for 30 seconds each side: they don't need to get golden, just a little dried.
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Move the circles on a baking tray covered with parchment paper. Brush them with oil and sprinkle with salt an pepper. You do not need to oil both sides of the circles.
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Preheat the oven at 180° C, cut your Tortillas into small triangles and bake for 15-20 minutes, or until your Nachos get golden and crispy. While baking stir your Nachos once or twice, so that they cook evenly. Serve warm.
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Once you cut your Tortillas chips, you can let them rest before baking: if you are planning to serve them for a dinner with your friends, make them in advance and bake at the last minute.
Notes
We made this tortilla chips both with white and whole-wheat flour, but we are planning to experiment with tons of other flours (even gluten free ones). So, be creative with the ingredients: it is a very forgiving recipe!
For those who have a sweet tooth: brush with coconut oil and sprinkle with sugar. It is a delicious snack to indulge in!
