There is something pretty stunning about black tortilla chips. Or you could go green (spinach) or red (roasted red peppers or loads of paprika) or yellow, (sub in some polenta for flour). I mean. Pretty or what? Then add all the fixings.
We love these with our tortilla chips;
The kids are going to be so helpful!! They'll love this as a project! Have fun!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 330 Grams Bakers or Strong Flour BUY
- 20 Grams activated charcoal powder
- 60 Grams duck fat
- 1 Teaspoon Pink Salt Flakes BUY
- 150 Grams hot tap water
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pink Salt Flakes as needed BUY
Place flour and charcoal into the Thermomix bowl and blend 10 sec/speed 8. Add duck fat and salt into Thermomix bowl and blend 6 sec/speed 6.
Add hot water and knead 1 min/Interval/dough setting.
Push together into one piece of dough, hand kneading as necessary until smooth.
Wrap in cloth or Silpat mat and allow to rest 30 minutes at room temperature.
Heat a flat frypan, without any oil, to a medium heat.
Divide dough into 12 pieces and roll each into a ball.
Roll each one into a large flat round and dry fry on both sides until puffy and golden.
Keep wrapped in a tea towel until ready to use.
Preheat oven to 150°C and line 4 trays with baking paper.
Cut the tortillas into wedges, or triangles. Lay on the prepared trays.
Put EVOO into a small bowl and stir, brush generously onto the triangles. Sprinkle with salt.
Bake for up to 30 minutes until crisp and just golden. They will become more crispy after they cool down. If they soften up after keeping them, just return them to the oven for a few minutes before serving.