Crispy Corn Triangles .... tortilla chips

Who doesn’t like to munch on crispy corn triangle chips or tortilla chips? I am sharing my recipe of healthy corn chips all made from scratch.

These chips can easily replace the store bought packets for a healthier option. Nothing can beat homemade food.

I have tried several recipes over the years but for me this is the best one that I came up with. It has been with me for many years now.

The most important part of the recipe is to get the flat bread or tortilla rolled out as thinly as possible.

First cooking it on the griddle and then frying makes the chips soak up less oil. While frying, the only point to be kept in mind is to regulate the heat.

So, even though deep fried, the tortilla chips, are not oily at all.

Click the link below for the video recipe:

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Crispy Corn Triangle Chips           Makes about 128 triangles

Ingredients

Cornmeal – 2 cups

Caraway seeds – a pinch

All purpose flour – 1 cup

Baking powder – 1 tsp

Salt – to taste

Hot water for kneading – ¾ to 1 cup

Vegetable oil – 1 tblsp + for deep frying

For the Cheese topping

Processed cheese – as required (grated)

Mozzarella cheese – as required (grated)

Chili flakes – to taste

Roasted cumin powder – to taste

Method:

1.    Mix the two flours, season with salt. Add in the baking powder. Crush the caraway seeds by hand and add them in. Mix well.

2.    Add in 1 tblsp of oil and mix it in. Knead the dough by adding hot water a little at a time to get a smooth dough. Cover and rest the dough for 10 to 15 mins.

3.    Make small balls from the dough (about 16) and roll out each to a thin circle with a little sprinkling of flour. Use a fork to prick the rolled out circle all over.

4.    Cook the flat bread on a hot griddle on each side briefly. Keep aside. Similarly cook the rest. Take stacks of 3 or 4 flat breads at a time and cut them into 8 wedges or triangles using a knife or a pizza cutter.

5.    Deep fry the triangles in medium hot oil till they are golden and crispy. Drain on absorbent paper. Once cooled completely, store in an airtight box.

6.    To serve, arrange the chips on a plate and sprinkle grated cheese of your choice on top. I like to use processed cheese and mozzarella. Microwave on high till the cheese melts. Sprinkle some chili flakes and roasted cumin powder on top. Serve immediately.

7.    The chips may be served plain or with a dip or chutney.

© Rinki’s Kitchen