Bring the authentic taste of Mexico to your table with these homemade crispy tortilla chips, also popularly known as nachos chips. Crafted from a wholesome mix of maize flour and wheat flour, these crunchy delights form the base for the best nachos bakes or pair perfectly with vibrant salsa and creamy dips. What makes these Mexican chips a standout is their simple preparation, distinctive triangular shape, and addictive flavor. Whether you’re preparing for a movie night snack or an appetizer for your next gathering, these tortilla chips will be quick to disappear from the bowl!
These delicious chips are a must-have in Mexican cuisine, offering versatility as both a snack and a component in dishes like cheesy nachos loaded with salsa, beans, veggies, and melted cheese. While these chips taste amazing on their own, try serving them with spicy Schezwan or classic tomato salsa for a flavor-packed experience. Storing them in an airtight container ensures they remain crisp for weeks, making them a great make-ahead treat for unexpected guests or sudden snack cravings.
Crispy Mexican Tortilla Chips Recipe
Print RecipeIngredients
- 1 cup maize flour (makki ka atta)
- ½ cup wheat flour (atta)
- ¼ tsp turmeric
- ½ tsp freshly crushed pepper
- ½ tsp salt
- 2 tsp oil
- Water for kneading
- Oil for frying
Instructions
Combine maize flour and wheat flour in a large mixing bowl.
Add turmeric, crushed pepper, salt, and oil. Mix until the spices are evenly distributed throughout the flour.
Gradually pour in water and knead the mixture into a stiff, smooth dough. Add a little more water if the dough feels too dry.
Take a small portion of dough, dust it lightly with wheat flour, and roll it out into a slightly thick disc, using more flour as needed to prevent sticking.
Use a fork to prick all over the surface to keep the chips from puffing up during frying.
Trim the edges for an even shape and cut the sheet into triangle pieces.
Heat oil to medium temperature. Fry the triangles in batches, keeping the flame on low to medium, and fry until they turn golden and crisp—about 10 minutes per batch. Alternatively, bake the chips in a preheated oven at 180°C for 25 minutes until crisp.
Remove from oil and drain on absorbent paper. Serve warm with roasted tomato salsa or let cool completely before storing in an airtight container.
Notes
Tips:
For extra crispiness, ensure the dough is not too soft and the oil is moderately hot before frying., You can make these chips entirely from maize flour for a gluten-free version., Baked chips are a lighter alternative to frying, but make sure to flip them halfway through for even crispness., Avoid overcrowding the pan while frying to keep the chips from sticking and to maintain their texture.
No Comments