You are here: Home > Cuisine > Mexican Vegetarian > vegetarian Mexican Starters > Baked Tortilla Chips with Tomato Bean Salsa Baked Tortilla Chips with Tomato Bean Salsa by Tarla Dalal This healthier version of nachos will be any weight watchers delight. With as little as around 100 calories per serving you’ll surely not miss the real thing. Remember it’s an occasional treat only. Crispy baked tortilla chips and the tangy calcium rich tomato bean salsa make for a yummy, healthy treat, to be enjoyed occasionally by weight watchers. 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Close 23 Sep 2019 This recipe has been viewed 33734 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Baked Tortilla Chips with Tomato Bean Salsa Video Baked Tortilla Chips with Tomato Bean Salsa recipe - How to make Baked Tortilla Chips with Tomato Bean Salsa Tags vegetarian Mexican StartersBaked SnacksBakedOvenNon-stick PanHealthy Quick Snack IdeasIron Rich Indian Starters & Snacks Preparation Time: 20 mins   Cooking Time: 7 mins   Baking Time: 12 to 15 minutes. Baking Temperature: 200°C (400°F). Total Time: 42 mins     4Makes 4 servings Show me for servings Ingredients For The Baked Tortilla Chips1/4 cup maize flour (makai ka atta)2 tbsp plain flour (maida)1/2 tsp oil salt to taste plain flour (maida) for rollingFor The Tomato Bean Salsa1 1/2 cups blanched and finely chopped tomatoes1/2 cup soaked and boiled rajma (kidney beans)1 tsp olive oil or oil2 bayleaves5 peppercorns (kalimirch)1/4 cup finely chopped onions1 tsp finely chopped garlic (lehsun)3 tbsp tomato puree2 tbsp tomato ketchup1 tsp sugar salt to taste1/2 tsp dried oregano1/2 tsp dry red chilli flakes (paprika)For The Garnish1/2 cup chopped spring onions whites and greens Method For the baked tortilla chipsFor the baked tortilla chipsCombine all the ingredients in a bowl and knead into a soft dough using enough water.Divide the dough into 4 equal portions.Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling and lightly cook it on both the sides on a hot non-stick tava (griddle).Place it on a flat, dry surface and cut into 4 equal triangular pieces.Repeat steps 3 and 4 to make 12 more tortilla pieces.Place the tortilla pieces on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 7 to 8 minutes or until the tortilla chips turn crisp and light brown in colour. Keep aside.For the tomato bean sauceFor the tomato bean sauceHeat the olive oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for a few seconds.Add the onions and garlic and sauté on a medium flame for another minute.Add the tomatoes, tomato purée and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the rajma, sugar, salt, oregano and chilli flakes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Discard the peppercorns and bayleaves from the salsa and keep aside.How to proceedHow to proceedPlace 4 tortilla chips on a serving plate and spread a little of the tomato bean salsa evenly over each tortilla chip.Repeat step 1 to make 3 more servings.Serve immediately garnished with spring onions whites and greens. Nutrient values (Abbrv) per servingEnergy107 calProtein3.9 gCarbohydrates18.8 gFiber2 gFat2.3 gCholesterol0 mgSodium87.1 mgClick here to view calories for Baked Tortilla Chips with Tomato Bean Salsa Baked Tortilla Chips with Tomato Bean Salsa Video by Tarla Dalal