Tortilla Chips
Fast and easy recipe for Tortilla Chips. Makes about 50 chips.
Servings: 3 portions
Ingredients
- 2/3 cup almond flour
- 1 tbsp Xanthan gum
- 1 tsp salt
- 1 tsp paprika powder
- 50 g Emmental cheese (from a block)
- 3-4 tbsp hot water
- oil for frying (sunflower or avocado oil)
Instructions
- Mix the flour, Xanthan gum, salt and paprika powder together.
- Grate the Emmental into small flakes. This is important so they spread out better in the dough. Stir the cheese into the other dry ingredients.
- Add 3 tablespoons of hot water and stir the mix fast with a spoon. Then knead it for a few minutes with your hand. Be careful with the hot water. The dough should be smooth so you can squish it flat without it breaking apart. Add more water if needed. Always one tablespoon at a time.
- Place a baking sheet or a silicon baking sheet on the table. Press the dough plat onto this sheet. Then cover it with another baking sheet and roll out the dough between the sheets. Aim for a rectangle.
- When the dough is about 2-3mm thick, stop rolling. Remove the top sheet and cut the dough either into triangles or any other shape you want. You can even have some fun with it and use cookie cutters.
- Pour some oil into a pan and turn your stove to medium high. For example, if your setting goes up to ten, you want it at a seven. if it goes up to five, you want a three or a four. While you wait for the oil to heat up, prepare a plate or a board for the finished tortillas. Cover it with kitchen paper.
- Test if the oil is hot enough. Hold a wooden spoon into the oil. If bubbles form at the edge of the spoon the oil is ready. Carefully add the tortillas into the oil. Leave them for about a minute, then flip them once and leave them for another minute. Take the finished tortillas out and place them onto the kitchen paper. Get more.
Notes
Once the oil is hot, the tortillas fry fast. Never leave the pan unattended because they burn easily. If you notice that they turn too dark, turn the heat down immediately.
Be careful not to overheat your oil! When it starts to smoke, your oil is to hot. Remove the pan immediately from the stove and let it cool down again.