Tortilla chips with tomato-sour cream flavor. Corn chips nachos without tortilla
(Mexican corn tortillas). Most often in America they are sold in the form of semi-finished products. It is enough just to cut the tortillas into triangles and fry or bake.
But it's much better to make your own nachos. Usually these chips are made with cornmeal, but there are options made with wheat flour as well as flour mixtures. The chips are vegan and contain a minimum set of ingredients.
In America, the most popular nachos are fried in oil. But baked nachos are much healthier, so I cook this option.
Ingredients for making corn chips
- Cornmeal - 2 cups (360 g) If you do not have corn flour, then you will definitely find corn grits in stores. Groats can be finely ground - you get flour. In the tortilla recipe (link above), I talked about this.
- Salt - 1 teaspoon
- Hot (!) Water - about 1 + ¼ cups. It is very important that the water is hot - thanks to this, the dough, as it were, "sinters" during the kneading stage.
- Vegetable oil - 30-40 ml. Mix with hot water. AT old version recipe (see video below), I cooked these chips without oil. I recommend adding oil. It gives the dough elasticity, and the nachos come out more dense. Buttered dough rolls out easily and does not crumble.
How to make nachos - corn chips. Video recipe
Mix cornmeal and salt. If desired, add ground paprika and hot pepper.
Add hot water with oil and knead the dough first with a spoon or fork. Then let the dough cool down a bit and continue kneading with your hands.
The dough is 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 lubricated with vegetable oil.
We also dust the rolling pin with flour so that it does not stick to the dough.
Pinch off a piece of dough the size of a golf ball. Roll it into a ball and place it on baking paper.
And roll out 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. First on long strips.
Then we cut the strips into rhombuses.
And cut the rhombuses into triangles. Watch the video for an easier understanding of the principle of cutting dough into tortilla chips.
Transfer the nacho chips to a baking sheet along with paper.
We 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.
The finished chips should be dry and crispy and easily peel off the paper.
Corn chips nachos are a traditional Mexican tortilla snack (Mexican corn tortillas). Most often in America they are sold in the form of semi-finished products. It is enough just to cut the tortillas into triangles and fry or bake.
But it's much better to make your own nachos. Usually these chips are made with cornmeal, but there are options made with wheat flour as well as flour mixtures. vegan and contain a minimum set of ingredients.
In America, the most popular nachos are fried in oil. But baked nachos are much healthier, so I cook this option.
Ingredients:
- Corn flour - 2 cups (360 g). If you do not have corn flour, then you will definitely find corn grits in stores. Groats can be finely ground - you get flour.
- Salt - 1 teaspoon
- Hot (!) Water - about 1 + ¼ cups. It is very important that the water is hot - thanks to this, the dough, as it were, "sinters" 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 the dough elasticity, and the nachos come out more dense. Buttered dough rolls out easily and does not crumble.
Cooking:
- Mix cornmeal and salt. If desired, add ground paprika and hot pepper.
Add hot water with oil and knead the dough first with a spoon or fork. Then let the dough cool down a bit and continue kneading with your hands. - The dough is 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 lubricated with vegetable oil.
- We also dust the rolling pin with flour so that it does not stick to the dough.
- Pinch off a piece of dough the size of a golf ball. Roll it into a ball and place it on baking paper.
- And roll out 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. First on long strips.
- Then we cut the strips into rhombuses.
- And cut the rhombuses into triangles. Watch the video for an easier understanding of the principle of cutting dough into tortilla chips.
- Transfer the nacho chips to a baking sheet along with paper.
- We 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.
- The finished chips should be dry and crispy and easily peel off the paper.
- Serve guacamole or other hot sauce with ready-made nachos chips.
Enjoy your meal!
Potato chips are an unhealthy thing (well, they say so), and, like any unhealthy thing, they ask in your mouth.
You can, of course, cook potato chips at home: they say it will be more useful. But lately, you see more and more often that people are making lavash chips.
We don’t have pita bread, but there are tortillas. 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 - do not deny yourself this.
As spices and herbs, I had Svan salt and dry basil. You can not use anything at all, but with basil it turned out pretty, and with Svan salt it was also fragrant.
It is very tasty to serve such chips with some kind of salsa, sauce, dip.
So, cut the pita bread or, as in my case, cut the tortilla arbitrarily. Definitely not worth the hassle. I cut the tortilla with a diameter of 20 cm into 8-10 pieces. Here are the triangles.
Lay the sliced pieces on a baking sheet.
In a bowl, mix ketchup and sour cream.
Spread a thin layer of the tomato-sour cream mixture over the pieces. 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.
