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?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons smoked paprika
- 2 Pinches pink salt flakes BUY
Place flour, cumin, paprika, salt and EVOO into Thermomix bowl. Mix 6 sec/speed 6.
Add water and combine 6 sec/speed 6. Knead 3 min/Interval.
Tip dough out onto a floured silpat mat and wrap up in a ball. Leave to rest for 1 hour.
Heat a flat frying pan to a medium heat. Divide dough into 10 pieces and roll each into a ball
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.
Keep wrapped in a tea towel until ready to use.
Preheat oven to 150. Line 2 baking trays with paper.
Cut the tortillas into wedges.
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.
This is just one of our Insider recipes. Join us today and start cooking!