https://www.copymethat.com/r/3Bya4fXLa/tortilla-chips/
81055377
BW5LPvf
3Bya4fXLa
2024-05-05 06:22:11
Tortilla Chips
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Ingredients
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tsp xanthan gum
- 1 tsp baking powder
- ⅛ to ¼ tsp salt, depending on whether sweet or savory
- 2 tsp apple cider vinegar
- 1 egg, lightly beaten
- 3 tsp water
Steps
- subheading: For the tortilla dough:
- Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor.
- Pulse until thoroughly combined.
- Pour in apple cider vinegar with the food processor running.
- Once it has distributed evenly, pour in the egg. Followed by the water.
- Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
- Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball.
- Allow dough to rest for 10 minutes (and up to two days in the fridge).
- Break the dough into eight 1” to 1 ½” balls.
- Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin.
- For your reference, each tortilla should weigh 26g uncooked.
- Cut tortillas into 8 triangles and set aside.
- subheading: If frying:
- Preheat oven to 350°F/180°C.
- Heat up a pot or frying pan over medium/high heat and add lard or frying oil of choice (a couple centimeters or so will do)
- Once hot, drop the triangles in batches of 3 to 5 at a time.
- Cook for just 3 to 5 seconds until just puffed, and flip them over immediately.
- Cook for just 3 to 5 more seconds and transfer to a paper towel lined plate. You want to keep your puffed chips as white as possible, as they'll continue to brown when baked.
- Transfer puffed tortilla chips to a baking tray (with a fitted rack or lined with parchment paper), and bake for 12 to 15 minutes until golden (flipping them over half way through).
- The tortilla chips will continue to crisp up while cooling.
- subheading: If baking:
- Preheat oven to 350°F/180°C.
- Place uncooked tortilla dough triangles in a parchment lined baking tray.
- Bake for 13 to 15 minutes, flipping half way through, until golden brown and hardened.
- The tortilla chips will continue to crisp up while cooling.
- If adding a topping, you'll need to brush them with olive oil (or oil of choice), in order for it to stick.
Notes
- The chips won't puff up unless the tortillas are THIN enough! So you absolutely must get 8 5-inch tortillas out of one batch (26g/tortilla). If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness. They are a bit harder than regular tortillas, so they might take anywhere from 3 to 6 tries (depending on how much muscle you've got!).