Crispy Baked Paprika Corn & Flour Tortilla Chips

Baked Corn & Flour Tortilla Chips Flavored with Paprika Recipe

Discover the ultimate crispy snack that’s packed with flavor, perfect for any gathering, game night, or casual munching. These Baked Corn & Flour Tortilla Chips are wonderfully crunchy, lightly seasoned, and baked to perfection. The combination of maize flour, whole wheat flour, and a dash of paprika creates a delightful balance of flavors. Easy to make and completely customizable, they pair wonderfully with your favorite dips and salsas. Whether you’re hosting a party or looking for a healthy homemade snack, these tortilla chips will surely impress!

Ingredients:

Nutritional Information (per serving):

Preparation Time:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Instructions:

1. Preheat and Prepare the Ingredients:

   • Preheat your oven to 350°F (175°C).
   • Prepare all your ingredients before starting. Heat 1 tablespoon of sunflower oil in a kadai (or a small pan). Add the turmeric powder and sauté for 20-25 seconds. Turn off the heat and set aside to cool.

2. Prepare the Dough:

   • In a large mixing bowl, combine the makki ka atta (yellow cornmeal), whole wheat flour, the turmeric-infused oil, ajwain (carom seeds), oregano, and salt. Mix well to evenly distribute the ingredients.
   • Gradually add water, little by little, kneading the dough into a soft and pliable consistency. The dough should not be too sticky or too dry.
   • Divide the dough into small lemon-sized balls.

3. Roll and Shape the Chips:

   • On a flat surface, place a piece of cling film. Take one dough ball and place it on the cling film. Use a rolling pin to roll it out into a thin sheet.
   • Once rolled out, use a pizza cutter or a knife to cut the dough into triangles (or any shape you prefer).
   • Prick each triangle with a fork to prevent puffing during baking.
   • Repeat this process for the rest of the dough, ensuring all pieces are uniform in size and shape.

4. Season and Prepare for Baking:

   • In a small bowl, mix the paprika powder and the remaining sunflower oil. Brush this paprika oil mixture generously onto the rolled-out dough pieces.

5. Bake the Tortilla Chips:

   • Line a baking tray with parchment paper and lightly brush it with some oil to prevent sticking.
   • Arrange the seasoned triangles in a single layer on the baking tray, ensuring they don’t overlap.
   • Bake in the preheated oven for about 15-17 minutes, or until the chips are golden and crisp. Keep an eye on them, as baking times can vary depending on your oven. Check halfway through to ensure they aren’t burning.

6. Cool and Serve:

   • Once baked to perfection, remove the chips from the oven and allow them to cool completely on a wire rack.
   • Store in an airtight container for up to a week to keep them fresh and crunchy.

Serving Suggestions:

Serve these crispy Baked Corn & Flour Tortilla Chips with a variety of your favorite dips and salsas. They pair wonderfully with creamy sour cream, spicy Mexican salsa verde, or even a hearty kale white bean hummus dip. For an extra treat, serve alongside zucchini parmesan crisps for a diverse and healthy appetizer spread.

Tips:

• Spice it up: If you like your chips a little spicier, feel free to add some chili powder or cayenne pepper to the paprika oil mixture.
• Flour variety: You can experiment with different types of flour for varied textures, such as adding rice flour or using all-purpose flour instead of whole wheat.
• Make ahead: Prepare the dough and shape the chips in advance. Store them in the fridge and bake them just before serving for a last-minute snack that feels freshly made.

These homemade Baked Corn & Flour Tortilla Chips are a healthier alternative to store-bought chips and offer a flavorful crunch with each bite. Enjoy these savory, crispy bites at your next gathering, or snack on them whenever you’re craving something light yet satisfying!