Baked Corn & Flour Tortilla Chips Flavored With Paprika
Description:
Craving a healthier evening snack? These Baked Corn & Flour Tortilla Chips are perfect for those health-conscious individuals who still want a crispy, flavorful treat. Made with a mix of maize (corn) flour and whole wheat flour, these oven-baked chips are easy to prepare and packed with taste, making them a great choice for your evening snack or to serve with your favorite dips. Enjoy this guilt-free snack, seasoned with paprika for that perfect savory kick.
Cuisine: Mexican
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 1 cup Makki Ka Atta (Yellow Corn Meal Flour)
- 1/4 cup Whole Wheat Flour
- 1/2 tablespoon Turmeric powder (Haldi)
- 2 tablespoons Oil (divided)
- 1/2 tablespoon Ajwain (Carom seeds)
- 1/2 tablespoon Dried oregano
- Salt, to taste
- Water, to knead
- 1 tablespoon Paprika powder (adjust to taste)
Prep Time: 10 minutes
Cook Time: 15 minutes
Instructions:
- Start by prepping all the ingredients. In a kadai (wok), heat 1 tablespoon of oil and add turmeric powder. Let it cook for about 20-25 seconds before turning off the heat.
- In a large mixing bowl, combine maize flour, whole wheat flour, the turmeric-infused oil, ajwain (carom seeds), dried oregano, and salt. Mix well.
- Gradually add water to the flour mixture, kneading it into a soft dough.
- Divide the dough into small balls, roughly the size of a lemon.
- On a flat surface, place a piece of cling film. Place one dough ball on it and roll it out into a thin sheet using a rolling pin.
- Cut the rolled dough into triangle shapes using a pizza cutter or knife. You can opt for any shape you like. Prick each triangle with a fork to prevent puffing during baking.
- Place another piece of cling film and repeat the process with the remaining dough.
- Mix paprika powder and a little oil in a small bowl. Brush this mixture over the cut-out chips.
- Preheat your oven and line a baking tray with parchment paper, brushing it with a bit of oil. Place the chips on the tray, ensuring they are spaced out.
- Bake in the preheated oven for 15-17 minutes, or until the chips are crisp. Check regularly as baking times may vary depending on the oven.
- Once done, remove the chips from the oven and allow them to cool. Store in an airtight container for up to a week.
Serving Suggestions:
Serve your Baked Corn & Flour Tortilla Chips with a variety of dips such as sour cream, Spicy Mexican Salsa Verde (Green Tomato Salsa), or a delicious Kale White Bean Hummus Dip. For a perfect snack platter, consider adding some Zucchini Parmesan Crisps.
Enjoy this wholesome, crispy delight with your favorite drinks or as a healthy appetizer at your next gathering!
