When having a bowl of freshly made guacamole sounds exciting to you. Then having it with freshly made corn tortilla chips should get you fired up on all fronts.
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Corn chips are nothing new and you can buy them in the store. Problem is that those ones aren't as good as homemade with love and chipotle.
You can go for the bag of nasty-ass-toxic Doritos or you can lift a finger and quickly smash together your own bad-ass made-from-scratch corn tortilla chips instead.
Everyone will love you extra for going the extra mile in making them something so simple yet so delicious all the way from the ground up.
Totopos as they are also known as is the perfect vehicle you can scoop dips up with. Don't stop at the best guacamole recipe. Go for gold and dip them into hummus, salsa, or some internet-breaking pea and mint dip for chips.
They're also naturally vegan. a Fact that makes us all happy.
So, with all that said. Let's look at how to make tortilla chips by hand(and a rolling pin).
Ingredients for the dough
You will be knocked off your chair but, it only requires 6 ingredients. Some of which probably just sits in you pantry gathering dust.
- Cornmeal - You can use any type. Yellow is best and you can also blitz up polenta if you don't have any. Same Same.
- Flour - All-purpose flour works great.
- Water - Drinkable tap water.
- Seasoning - I use salt and chipotle powder but, you can use smoked paprika or any other spice you fancy.
- Oil - Use frying oil because we going to fry in it.
How to make it
Making fresh tortilla chips are a walk in the park and require very little skill and even less time. Anyone can do it and to be honest, should be making their own tortilla chips from scratch.
- Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.
- Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough.
- Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
- Heat a deep pot or pan filled ⅓ with frying oil. Heat until 170C and turn the heat down completely. If you have a small fryer then use that instead. Keep monitoring the temperature as you don't want the oil above 180C.
- Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.
- Let it cool down slightly and serve.
The corn chips can now be stored in an airtight container in a cool dry place for weeks. They won't last that long though. They are super delicious and kicks the butt of any store-bought variety all day, every day.
Serving suggestions
At the end of the day, these are posh vegan chips. Something to scoop dips up with or have as a snack with beer, wine or at some informal party with family and friends.
- With dips - Guacamole or Pea feta and mint dip are the go-to dips I love having with these. Also cooled down creamed spinach. Winner.
- With other snacks - Like bbq chicken quesadilla, Thai spiced nuts, Parmesan biscuits, or marinated olives.
- With drinks - Like the best Spanish Sangria, triple citrus lemonade or if you like fermented drinks this fermented strawberry soda. Great with some tequila. Think strawberry soda margarita. BOOOM!
Other recipes you might like
If you like making your own version of popular dishes, but better, then you will love the following recipes:
- Bread - Sourdough bread with flax or dark rye Borodisnky bread
- Salads - Classic Caesar salad, Authentic Greek salad or Coleslaw. The most well-known salads on the planet. Done properly.
- Something sweet perhaps - super fluffy carrot cake, Russian honey cake or cherry and almond tart.
Useful equipment for this recipe
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Recipe
Corn Tortilla Chips(Totopos) | Made From Scratch
Ingredients
- 100 g (6.5 tbsp) cornmeal - finely ground
- 100 g (6.5 tbsp) all-purpose flour
- 75 g (⅓ cups) water
- 3 g (0.5 tsp) salt
- 2 g (0.5 tsp) chipotle powder
- 1 Litre (4.5 cups) oil for frying - enough to fill ⅓ deep pot or saucepan.
Instructions
- Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.
- Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough.
- Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
- Heat a deep pot or pan filled ⅓ with frying oil. Heat until 170C and turn the heat down completely. If you have a small fryer then use that instead. Keep monitoring the temperature as you don't want the oil above 180C.
- Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.
- Let it cool down slightly and serve.
Anonymous
I tried recipe but mine didn’t turn out very well! My dough was too dry when trying to roll out.
Charlé
It’s common for dough like this(Stiff low moisture) to be either too dry or wet. It depends on air humidity, temperature of your house, flours used and grain of cornmeal to name a few. The simple solution is to just add a bit of water if it seems too dry to roll out or add a bit of flour if the dough is too wet.
Sophia
Hi
Can I replace all Purpose Flour with Gluten Free Plain Flour and can I bake them instead of frying.
Charlé Visser
Try it and let me know how it went. I would brush them with oil still before baking though.