Colourful Corn Chips

Makes a lot Prep Time 40 minutes   Cook Time 40 minutes   Rated:

We made these late last year for our Making a Taco Board video and recipes. They are a little bit impressive. I mean who else do you know that whips up a batch of homemade corn chips?

They are very pretty, very snack attack, so totally suitable for this months Insider Club theme. I know you will enjoy them. They last for ages if kept in a ziploc bag in the fridge. What will you serve them with?

Spiked Sour Cream

Holy Guacamole

Salsa Verde

Smoky Tomato Salsa

Pumpkin Seed Salsa

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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!

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Need

Do

1  

Place flour, cumin, paprika, salt and EVOO into Thermomix bowl. Mix 6 sec/speed 6.

2  

Add water and combine 6 sec/speed 6. Knead 3 min/Interval.

3  

Tip dough out onto a floured silpat mat and wrap up in a ball. Leave to rest for 1 hour.

4  

Heat a flat frying pan to a medium heat. Divide dough into 10 pieces and roll each into a ball

5  

Roll each one into a large flat round and brush pan with a little oil just before frying tortillas on both sides until puffy and golden.

6  

Keep wrapped in a tea towel until ready to use.

7  

Preheat oven to 150. Line 2 baking trays with paper.

8  

Cut the tortillas into wedges.

9  

Combine EVOO, paprika and salt into a bowl and stir till combined. Brush over both sides of Corn Chips and sprinkle with extra salt flakes. Bake for 30 minutes. Or until crispy.

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