Baked Nacho Chips
Baked Nacho Chips
You have blended your Salsa, the guacamole is waiting, and sour cream is inviting is when you quickly decide to open a packet of store-bought nachos chip and get the party going. With every bite of the nacho crisp, you promise that it’s your last bite, as you know all of its unhealthy components!! It's then that this recipe comes in handy.
It is for all the Nacho lovers who love their ones-a-week Mexican fix. It’s a make ahead kind of recipe or rather it’s a one-stop shop for all your crisps craving. Something in between a pita and nachos chips. Different flour blends like
ragi, maize flour and gramflour
Helps in Weight Loss,
a high amount of dietary fibre
lowers your blood sugar levels,
high levels of calcium
Ragi Nutrition Chart (Comparison)
Maize Dietary Fibre
Very low in fat
gramflour One-half cup contains 10 grams of protein,
has 201 micrograms of folate (critical for the production of proteins and genetic material)
a boost of iron, magnesium and phosphorus
are mixed to make it guiltfree and of course glutenfree. Use these as
Pita crisp for salads
Nacho with cream,
Tea time savoury snack
Papri for all the chaats,
Make Boats/cups to hold salads
This can be hand-rolled using a rolling pin or even a pasta maker rolls these beautifully without breaking if you have a pasta maker.
The earthy flavors are unforgettable. You need these in your life today.
Serve: 5-6 persons
Prep time: 20 minutes
Cooking time: 50-60 minutes
Cooling time: None
1 cup ragi flour ( finger millet)
1 cup maize flour
1 cup gramflour
1 cup Full fat yoghurt
11/2 tsp salt ( or to taste)
2 tsp garlic powder
¼ cup nutritional yeast (optional)or grated Parmesan
2 Tablespoons oil
1/2 cup fine corn flour for rolling(important)
Mix all the ingredients well and make a stiff dough.. Keep aside for 30 minutes.
Preheat oven to 160 degrees.
Rolling pin method
A rolling pin is an easy method to roll these Nachos thin. Use cornflour to roll it in 6’’ diameter. Using a pizza cutter cut these into 6 pieces like pizza slices. Repeat with all the remaining dough.
This dough can also be rolled by a pasta maker. Adjust the thickness as required around mark 1 or 2.
Pass dough and cut into the desired shape.
Bake in a preheated oven at 170*10-15 minutes checking every 8 minutes.as these burn very quickly. Cool and store in an airtight jar in room temperature.Can be stored for 15 days.