Homemade Baked Wheat Tortilla Chips from the scratch

Homemade whole wheat baked Tortilla chips served with fresh guacamole is the best & fulfilling evening snack for kids and adults. Needless to say, it is a party pleaser. Costco sells Organic Tortilla chips, but the amount of salt used is way too much, especially for the young kidneys & hypertensive adults! The refined & reused cooking oil is yet another concern. Simple and easy way to indulge crispy wheat tortillas is always homemade. Baked ones can also be tastier like deep-fried ones. Do try it out to believe it. This plate will make you feel happier and fuller 🙂

Homemade Baked Wheat Tortilla Chips from the scratch

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Serves: 4

Ingredients

For Wheat Tortilla Chips

• Whole wheat flour - ½ cup
• Water - ¼ cup or as required
• Salt - ⅛ to ¼ tsp or as required
• Jeera powder - ⅛ tsp (optional)
• Pepper powder - ⅛ tsp (optional)
• Olive oil - To spray

For Guacamole

• Avocado - 1
• Onion - ¼ to ½
• Tomato - ½
• Pepper powder - ¼ tsp
• Salt - ¼ tsp
• Lemon juice - 1 to 2 tsp
• Coriander leaves - few(optional)

Instructions

To make wheat Tortilla Chips

1. Take ½ cup wheat flour in a bowl. Add ⅛ tsp each of salt, jeera powder and pepper powder.
2. Give a quick mix and add upto ¼ cup water. Add water little by little and knead like a chapathi dough. Should neither be sticky nor be too dry. Knead softly for 2 to 3 mins.
3. Divide into 2 balls. Take a ball and roll between palms to smoothen it.
4. Dust some dry wheat flour and flatten it using chapathi roller. Make a round shape. Neither too thin nor too thick but should be evenly rolled for uniform cooking.
5. Preheat the oven to 400 F or 200 C.
6. Heat an iron/cast-iron tawa and once it is nicely hot, add the flattened dough and cook in medium flame for 1 minute.
7. Turnover and cook for 1 minute. Note that no oil should be added before or while cooking. Do not cook like chapathi. It should neither be a raw dough nor a cooked chapathi. Just less than a minute on each side should suffice. Do not cook till brown spots appear.
8. Take out and repeat the same for the other dough ball. Roll and cook for 1 minute each side.
9. Transfer to a cutting board and cut into desired shape. Neither too big nor too thin. Make into ideal chip sized pieces.
10. Arrange the pieces directly on a baking tray or on a parchment paper placed over a baking tray.
11. Spray/brush oil over the cut pieces. Need not use more oil. Just a lil sprinkle on all pieces should suffice.
12. Place the tray inside preheated oven in the middle rack. Bake for 5 to 10 mins.
13. Once you could see that one side is done(slight color change), take out the tray, turn the pieces and bake for another 5 to 10 mins. Keep an eye after 5 mins. Do not brown it. Mine took 10 mins on first side and 5 mins on second side.
14. Once done, take out and let it cool for a minute or two in the tray.
15. It will be crispier just like store-bought chips. If it is hard at some parts, then either baking time has to be increased or it wasn't evenly rolled to bake evenly!

To make Guacamole:

1. Take a ripened avocado and cut into half without cutting the seed. Gently twist the cut part to separate into halves. Insert a knife into the center of the seed and gently twist so that the seed comes out easily.
2. Peel off the skin and transfer avocado halves to a bowl. Mash with a potato masher or egg masher or just with a fork. Mash it well or leave lil chunks as you wish.
3. Add ½ chopped onion, tomato, ¼ tsp each of salt and pepper powder.
4. Mix all with few drops of lemon juice and garnish with finely chopped coriander leaves. That's it, guacamole is ready!

Notes

1.Freshly cooked ones (not fully cooked) give best result rather than using leftover, fully cooked chapathis.
2.Olive oil can be replaced by groundnut oil or avocado oil.
3.If it is not crispier, bake for few more minutes. But do not brown it.
4.Not sure if storing this will retain the crispiness as I usually make in small batch (as given in this recipe) and we all finish it off in just 5 to 10 mins.
5.I used Ashirvad whole wheat flour. You shall use the one that you use to make chapathis/flat breads.

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