nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips
by Tarla Dalal

nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with amazing 15 pictures.

Who doesn’t like nacho chips? From a kid to the most elderly every one enjoys nachos. Nacho chips are supremely versatile. There’s no better option than making homemade Mexican nacho chips gulping it all down with guacamole.

Nacho chips are crispy treat for your taste buds and tooth. The characteristics of corn chips are quite different from other chips due to the combination of maize flour and plain flour.

The methods of making nacho chips is easy. They are readily available in India but making them at home is healthy and efficient. We have started with knead a dough, combine maize flour, plain flour, oil, carom seeds, dried oregano and salt. We have used little plain flour as maize flour is gluten free and doesn’t have stretchy quality and can break while rolling, so plain flour helps in binding. Knead into a soft dough, make sure it is not sticky. Divide the dough into equal portions and roll them into a roti and cut into triangles. Further take a fork, prick them so that they don’t puff up and comes out crispy. Fry them till golden brown and your fresh deep fried Indian style nacho chips are ready!

You can also store homemade Mexican nacho chips in an air tight container or atleast 15 days. corn chips makes a perfect jar snack for your kids and everyone at home. You can also make nacho chips healthy by baking it rather than frying.

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 nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with detailed step by step photos and video below.

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Nacho Chips recipe - How to make Nacho Chips

For Nacho Chips
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
2 tsp oil
1/4 tsp carom seeds (ajwain)
1/2 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying

Method
For nacho chips

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 nacho chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain the nacho chips 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.

Nutrient values (Abbrv) per nacho chip

Energy	24 cal
Protein	0.2 g
Carbohydrates	1.8 g
Fiber	0.1 g
Fat	1.8 g
Cholesterol	0 mg
Sodium	0.2 mg

Click here to view calories for Nacho Chips

Nacho Chips Video by Tarla Dalal

Nacho Chips recipe with step by step photos

If you like Nacho Chips ,then try

If you like this nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips |, you can use it for other Nacho recipes like:

How to make Nacho chips:

To make crispy Nacho Chips, we first have to take a deep bowl and add the maize flour to it. Usually tortillas and nachos are both made with maize flour as it is a Mexican dish. It is pale yellow color and has bigger grains and is very different from corn flour, which is white in color.
Now add the maida to this. As maize flour is gluten free, it doesn’t have a stretchy quality when made into a dough and can easily tear when rolled. So we add the maida so that the dough comes together well.
Now add the oil. Adding the oil to the dough results in crisp nacho chips.
Now add the carom seeds to the flours. This will give a unique taste to the Nacho Chips.

Also add dried oregano.
Finally add salt to taste.
Mix all the ingredients with your hands.
Slowly add water and mix it well. Knead into a soft dough using enough water. We have used approximately ½ cup water. The dough should be soft but should not be sticky.
Once the dough is kneaded well, divide it into 3 equal portions and roll each portion betwenn your palms too make a ball shape.

Sprinkle a little flour on the rolling board so that it is easier to roll the dough out without it sticking to the rolling pin or rolling board.
Take a portion of the dough and flatten it on the rolling board.
Roll the dough into a 250 mm. (10”) diameter circle.
Cut the rolled dough into 16 equal triangles and keep aside.
Take a fork and prick the rolled dough evenly. When we prick the dough, it creates little holes in the dough which prevents the nacho chips from fluffing up when fried. Prick them only after you have cut them. The presence of holes in the dough will make it difficult for you to cut.

Repeat the process with the other 2 portions of the dough.
Heat the oil in a deep non-stick kadhai and add a few chips at a time. Stir it once you add the chips so they don’t stick together.
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 nacho chips | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | on an absorbent paper.
Wait for the Nacho Chips to cool and store them in an airtight container. Use the Nacho chips as required. They will last for 15 days in an airtight container and a perfect jar snack for kids. You can even serve Nacho Chips (Corn Chips) immediately with sour cream and salsa.