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Before you jump to Homemade Tortilla Chips recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
Enjoying healthy foods tends to make all the difference in the way you feel. If we eat more healthy meals and a smaller amount of the bad ones we generally feel much better. A salad tends to make us feel much better than a piece of pizza (physically anyway). Deciding on healthier food choices can be difficult if it is snack time. Shopping for snacks can be a challenge because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?
Healthy foods made from whole grains are fantastic for a quick snack. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Make the modification from refined products including white bread to the healthier whole grain options.
You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to homemade tortilla chips recipe. You can cook homemade tortilla chips using 12 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Homemade Tortilla Chips:
- Get White flour
- Take Corn grits or polenta meal (cornmeal)
- Use Boiling hot water
- Get Olive oil
- Prepare Avocado
- Prepare Garlic
- Take Rock salt
- Get Jalapeño pepper (or green chile peppers)
- Take Lime
- Take Creme fraiche, yoghurt, or sour cream
- Take Store-bought salsa for tacos (or tomato chili sauce)
- Take enough to deep-fry the chips Olive oil or vegetable oil
Instructions to make Homemade Tortilla Chips:
- Combine the corn grits, flour, and olive oil in a bowl. Add the hot water and mix well. Cover with a tightly wrung moistened paper towel and set aside for 10 minutes.
- Chop the avocado into fine pieces, and mix together with the crushed garlic, finely chopped jalapeño pepper, lemon juice, and creme fraiche. Chill in the refrigerator.
- Roll the tortilla mix from Step 1 into 3 to 4 cm diameter balls, and press them flat. You don't need a rolling pin for this. You can also sandwich the balls between sheets of parchment paper and press them flat over the paper.
- Heat some olive oil in a frying pan, and fry the tortilla chips over medium heat until golden brown on both sides. If you're frying up store-bought corn tortillas, they cook up in just a minute.
- Drain the oil on paper towels. Add salt to taste. Serve with the avocado dip from Step 2 and tomato chili sauce.
- You can mix the dips or serve them separately, whichever you prefer.
- Place the tortilla mix on piece of parchment paper, and place another sheet of paper on top. Roll over the paper with a rolling pin to flatten the chips. If you cut them out using a ring or a cup, the chips will be neatly rounded.
- You can also make your own salsa with tomatoes, chili, and salt.
- I also recommend making nachos with any leftover tortilla chips. Top with. Serve them with guacamole, tomatoes, and cheese!
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