Homemade tortilla chips (baked)
- 120 g cornmeal
- 120 g wheat flour (plus more for dusting)
- 130 g water
- 1 tbsp extra virgin olive oil
- black pepper, grounded
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.
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).
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.
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.
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.
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.
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!