like corn chips | Indian style Tortilla Chips |  Corn Tortilla Chips | nachos |  then see some of our Mexican vegetarian recipes we love given below.

• Mexican salsa recipe | Indian style Mexican salsa | homemade fresh tomato salsa |
• Indian style guacamole recipe | healthy guacamole | Mexican guacamole | guacamole dip| homemade guacamole |

what is corn chips made of ? See below image of list of ingredients for corn chips.

In a deep bowl put 1 cup maize flour (makai ka atta). Maize flour (makai ka atta) serves as the essential base for corn chips, delivering their signature bold corn flavor and satisfying crispness. Derived from dried, ground corn kernels, this gluten-free flour provides an unmistakable earthy sweetness that defines authentic corn chips. Its unique starch structure plays a crucial role – when mixed with water and fried, it creates that perfect light, crunchy texture that snaps with each bite. Unlike wheat flour, maize flour lacks gluten, preventing any chewiness and instead yielding a delicate, brittle structure ideal for crispy snacks. A small addition of all-purpose flour helps bind the dough just enough for rolling and shaping, while still preserving that irresistible golden crunch when fried to perfection. This careful balance of flours ensures corn chips maintain their structural integrity without sacrificing their hallmark crisp texture.

Add 1/3 cup plain flour (maida). Binding Properties: While maize flour provides authentic corn flavor and crispness, it lacks gluten, making the dough fragile and difficult to handle. A small amount of plain flour (about 10-20% of the total flour) adds just enough gluten to help bind the dough together, making it easier to roll out thinly without cracking. Structural Integrity: The gluten network formed by plain flour gives the chips better structural strength, preventing them from falling apart during frying while still maintaining the desired crisp texture.

Add 1 tbsp oil. Oil is added to corn chip dough for several key reasons: (1) It creates tenderness by inhibiting gluten formation, ensuring a crisp rather than chewy texture; (2) It acts as a binding agent, helping hold the maize flour particles together; (3) The fat content promotes even browning during frying for better color and flavor; (4) It improves dough workability, making it easier to roll thin without cracking; (5) A small amount of oil in the dough helps prevent excessive oil absorption during frying by partially saturating the dough beforehand.

Add salt to taste.

Gradually add hot water, kneading thoroughly, until you form a semi-sticky dough. (About 3/4 cup of hot water is typically sufficient.)

Continue kneading the dough very well to ensure proper consistency.

Next, roll out the dough into 8-inch circles using a little plain flour to prevent sticking. From this recipe, you'll be able to make five 8-inch circles, especially if you re-roll any leftover dough from cutting.

Lightly prick each dough circle all over with a fork to prevent puffing during frying.

Then, cut each circle into three strips.

Cut each strip into small triangles, forming your corn chip shapes.

For frying, heat oil in a pan over a medium flame.

Once the oil is hot, deep-fry the corn chips in small batches of 8 to 10 until they turn golden brown.

This small-batch frying method helps maintain consistent oil temperature, ensuring crispy, evenly cooked chips.

As they're done, remove them from the oil and place them on absorbent paper to drain excess oil.

Finally, sprinkle salt over the corn chips while they are still hot for best adherence.

Then serve  Corn Chips  | Indian style Tortilla Chips |  Corn Tortilla Chips | nachos | immediately.

Store your corn chips in an airtight container for up to one week. This is essential to prevent them from absorbing moisture from the air. When corn chips are exposed to humidity, they quickly lose their desirable crispness and become stale and soggy, diminishing their texture and overall appeal. An airtight seal keeps them fresh and crunchy for a longer period.

In a deep bowl put 1 cup maize flour (makai ka atta). Maize flour (makai ka atta) serves as the essential base for corn chips, delivering their signature bold corn flavor and satisfying crispness. Derived from dried, ground corn kernels, this gluten-free flour provides an unmistakable earthy sweetness that defines authentic corn chips. Its unique starch structure plays a crucial role – when mixed with water and fried, it creates that perfect light, crunchy texture that snaps with each bite. Unlike wheat flour, maize flour lacks gluten, preventing any chewiness and instead yielding a delicate, brittle structure ideal for crispy snacks. A small addition of all-purpose flour helps bind the dough just enough for rolling and shaping, while still preserving that irresistible golden crunch when fried to perfection. This careful balance of flours ensures corn chips maintain their structural integrity without sacrificing their hallmark crisp texture.

Add 1/3 cup plain flour (maida). Binding Properties: While maize flour provides authentic corn flavor and crispness, it lacks gluten, making the dough fragile and difficult to handle. A small amount of plain flour (about 10-20% of the total flour) adds just enough gluten to help bind the dough together, making it easier to roll out thinly without cracking. Structural Integrity: The gluten network formed by plain flour gives the chips better structural strength, preventing them from falling apart during frying while still maintaining the desired crisp texture.

Once the oil is hot, deep-fry the corn chips in small batches of 8 to 10 until they turn golden brown.