Nacho chips are clearly far different from the chips that we have regularly perhaps due to the combination of maize flour and plain flour. I know very rare we prepare chips at home but once if you can prepare it in bulk and preserve it in an air-tightly container then you can enjoy them for month long. It is also super satisfying and easier than you think. Try it…
I know very rare we prepare chips at home but once if you can prepare it in bulk and preserve it in an air-tightly container then you can enjoy them for month long.
- 5 tablespoon Plain flour
- 2 teaspoon Oil
- ¼ teaspoon Carom seeds
- ½ teaspoon Dried oregano
- Salt to taste
- ¾ cup Maize flour
- Plain flour for rolling
- Salt to taste
- Vegetable oil for deep frying
- Water as required
In a deep bowl, mix all the ingredients except oil for deep frying.
Knead them into a soft dough by using enough water.
Now divide the dough into 3 equal portions.
Take 1 portion and roll into a 10-inch diameter circle by using little plain flour for rolling.
Then with a help of a fork prick it evenly.
Cut it into 16 equal triangles and keep it aside.
Now in a deep frying non-stick pan, heat the oil and deep fry few chips at a time on a medium flame till they turn crisp and golden brown in color from both the sides.
Repeat the steps for rest of the chips in batches.
When it is done drain on the paper towel.
The crispy nacho chips are ready for a treat. You can even store them in an air-tight container to eat them at your chilling time.
These are one of the fresh crunchy perfectly golden homemade nacho chips. It is very easy to prepare with very common ingredients from your kitchen corner. We can also spice up the nacho chips by preparing chicken tortilla casserole or even you can prepare nacho salad. You can also give your soup a Mexican twist with nacho chips dipped inside or simple have with any desired Dip.