Wholemeal tortilla chips made from scratch
    Servings Prep Time
    8servings 30mins
    Cook Time Passive Time
    12mins 2mins
    Servings Prep Time
    8servings 30mins
    Cook Time Passive Time
    12mins 2mins
    Ingredients
    Instructions
    1. Preheat the oven to 180C.
    2. Sieve the whole meal flour gently so you can get rid of some of the hard wheat. Keep the wheat for later.
    3. In a large bowl, mix the sieved flour, salt and baking powder together.
    4. Make a well in the middle of the dry ingredients and gently pour some of the water in while mixing with a wooden spoon until the mixture comes together. Don’t pour all the water in at once; use as needed.
    5. Bring the dough together with your hand and form into a bowl; the dough should be soft and sticky. On a floured surface (I make use of that leftover wheat here), knead the dough well for 5 minutes.
    6. Cut the dough in half and then cut each half in 3 pieces. Roll each piece into a ball.
    7. Take 1 ball of dough, and with a rolling pin, roll out into a flat round (about a medium pizza size). It should be thin enough (but not too thin for it to break) so it can crisp up in the oven. Do this with every ball and then cut each round into 8 slices.
    8. In a large oven tray, place a baking sheet and grease well with the olive oil. Place about 16 slices of dough onto the greased sheet and brush (or dab with greaseproof paper) the top side of the slices with more olive oil.
    9. Bake for 12 minutes in total: 8 minutes on 1 side, then open the oven, turn the chips around and bake for a further 4 minutes. Remove the chips from the pan and allow to cool to crisp further whilst repeating the baking process with the rest of the dough slices.
    10. Once all the chips are done serve it with salsa, guacamole and sour cream or use it to make nachos.
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