Homemade corn tortilla chips with mixed seeds

I might have mentioned that I adore guacamole. The truth is, a complete indulgence in this creamy dip is guaranteed only with homemade tortilla chips.

Tortilla chips that we all know, love and buy, are really among the saltiest and greasiest snacks out there. That isn’t the only turn off for me. They also lack the sweetness of the corn (and I am a big fan of this grain). Once you try the real stuff, you won’t be craving the store-bought version ever again.

The reason is simple; homemade corn tortilla chips are equally crispy but much more satisfying and savory. Is it very simple to make a chili version if you’re a fan. Just add the chili flakes into the mixture. The same thing goes for any spice or herb – feel free to experiment and add or remove any of the additions from the recipe.

Speaking of which – the only essential thing is cornflour and olive oil. The seed mixture is up to you; so is the seasoning. But speaking of the flour – this homemade corn tortilla chips recipe implies using the polenta or coarse cornmeal. The reason is simple: it will provide a crunchy and a bit grainy texture, one you would expect from tortilla chips.

How thick these crackers will be is also up to you. I like them to be thin and crispy, even though it means that you can shape them into predictable triangles. Instead, when you bake a batch, break them with your hand.

Bake your corn chips until you see the golden crust forming. Timing depends on the oven, of course, but the best result will be if you use the fan option.

I hope you will try this fantastically simple and tasty, healthy snack. It pairs perfectly with different sauces and dips, but it is equally great to eat it alone.

Homemade corn tortilla chips

Recipe by Tamara DutinaCourse: Snacks and side dishesCuisine: MexicanDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Baking time

40

minutes

These delicious, crispy homemade tortilla chips are a healthier and more savory version of the popular Mexican-style snack.

Ingredients

• 150 gr cornmeal or yellow corn flour*

• 3 tbsp olive oil

• Mixed seeds of choice: grounded flax, sesame, sunflower, pumpkin

• Around 250 ml of boiled water

• Salt

Directions

• Preheat the oven to 200 C.
• Mix all the dry ingredients well. Add the boiling water and oil, stir thoroughly and let the mixture settle for at least 10 mins.
• Take half of the tortilla mixture and place it on a big piece of parchment paper. Add another paper on top and press gently.
• Use a rolling pin to thin the crackers. Slowly remove the top paper (save it for the second round) and transfer the chips onto a baking tray and into the oven.
• Repeat with the second half of the tortilla mixture.
• Bake at the fan option for around 25-30 mins. Depending on the oven, it can be baked up to 45 mins. The crackers are ready once they become golden and crispy.

Notes

• *You can sub polenta for fine yellow corn flour, however, the texture of the crackers will be different.