We all know that nowadays Tortilla/Nacho chips are readily available in the market as people of all age groups enjoy snacking it every time. But these tasty baked nacho chips when you make them at home, it tastes even better. Baking chips at home is easier than you think and are healthier too.
Mexican tortilla chips or nachos are made using the combination of maize flour with whole wheat flour, as maize flour is gluten free and that’s why whole wheat flour is added to give little stickiness to dough while rolling it. I have flavored these chips with carom seeds and dried oregano. I made them healthy by baking it rather than frying. You can also try them by deep frying them in oil until they become crispy.
Nacho chips are made by cutting the tortilla in a triangular shape so it can be best enjoyed as an appetizer with various dips like guacamole, classic tomato salsa, mango salsa, sour cream, melted cheese, or bean dip.
These Mexican chips are super versatile and also accompanied with Mexican nacho soup, burrito bowl, salads or rice.
Nacho chips can be stored in an airtight container up-to 7-8 days.
You can also try our other health baked recipes:
In this summer serve them freshly prepared Mango Salsa
Please do try my Mexican tortilla chips recipe and let me know how it turned out in the comments section. You can also follow me on Facebook and Instagram to catch my latest updates.
- Maize flour / Makki ka aata - ¼ cup
- Whole wheat flour / aata - ¼ cup
- Warm water - ¼ - ⅓ cup, as required
- Salt - ½ tsp or according to taste
- Carom seeds / ajwain - ¼ tsp
- Dried oregano - ¼ tsp ( optional )
- Oil - 1 tsp
- Oil / Ghee for brushing - 2-3 tbsp
- In a mixing bowl add whole wheat flour and makki ka aata.
- If you don't have makki ka aata replace it with whole wheat flour.
- Add salt, carom seeds, and oregano.
- You can add chilli flakes too.
- Give a nice mix.
- Gradually add lukewarm water. Don't add it all together.
- Quantity of water depends on the quality of flour.
- Make a soft dough.
- Kneed for 5 minutes.
- Add a tsp of oil and knead again for a minute.
- Keep it aside for 10 min.
- Divide dough in 6 equal portions.
- On a lightly floured surface, roll each portion into a circle.
- Roll them as thin as you can just like phulkas.
- Prick it with a fork at regular intervals.
- Meanwhile, heat iron skillet.
- Half Cook tortillas over slow heat on both sides.
- We just need to dry them out. No need to cook completely.
- Same way prepare all tortillas.
- Meanwhile, preheat your oven at 180 degree temperature for 10 min.
- Cut them into triangles.
- Arrange them into a baking tray.
- Now brush them some ghee or cold press oil.
- Sprinkle salt, oregano or chili flakes. ( optional )
- Bake them for 10 - 15 minutes until the edges start to brown.
- Baking time depends on the thickness of your tortillas. So keep an eye while baking.
- I kept only the bottom rod on while baking. Rotate the tray half way.
- If you are baking in 2 trays, interchange the trays while rotating.
- Let them cool down completely. Same way prepare all chips.
- If you don't have OTG, you can fry them too.
- Fry them in medium hot refined oil, until light brown color and crispy.
- Serve this nachos chips with a bowl of Mango salsa, classic salsa or any of your favorite dip.