by Tarla Dalal
Added to 216 cookbooks
This recipe has been viewed 439282 times
Crispy treats for your tooth and taste buds, Nacho Chips have a characteristic texture that is quite different from other chips, perhaps due to the combination of maize flour and plain flour.
While a sprinkling of carom seeds and oregano imparts enough aroma and flavour for most purposes, you can add a little chilli powder if you like your chips spicy.
Enjoy crunchy Nacho Chips with your favourite dip. Nacho Chips can also be used to add a crunch to soups and salads like Mexican Nacho Soup and Mexican Salad.
We have also used crushed Nacho Chips in our recipe for Burrito Bowl, a satiating one-dish meal .
Enjoy how to make Nacho Chips recipe with detailed step by step photos and video below.
- To make nacho chips, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
- Divide the dough into 3 equal portions.
- Roll a portion into a 250 mm. (10”) diameter circle using a little plain flour for rolling and prick it evenly with a fork.
- Cut into 16 equal triangles and keep aside.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat steps 5 to 6 to make 32 more nacho chips in two more batches.
- Cool the nacho chips and store in an air-tight container. Use as required.
Nacho Chips Video by Tarla Dalal
Nutrient values (Abbrv) per nacho chip
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