Colourful Corn Chips
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?
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Need
-
The tortilla
- 350 Grams bakers or strong flour
- 1/2 Teaspoon ground cumin
- 20 Grams smoked paprika
- 2 Teaspoons pink salt flakes BUY
- 70 Grams Extra Virgin Olive Oil (EVOO) plus more for frying BUY
- 150 Grams hot water
-
The Seasoning
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons smoked paprika
- 2 Pinches pink salt flakes BUY
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.
